* Note: See the "Fresh Plum Chutney" and "Hoisin Lime Oil" recipes which are included in this collection. Mix all ingredients and marinate duck overnight, refrigerated. Season the duck and grill until medium-rare, about 12 minutes. Let duck rest 5 minutes and slice. LEEK AND GARLIC FONDUE: In a saute pan coated with oil, add garlic and begin to caramelize. Season. When garlic is brown, add leeks. Cook until soft then add butter. Check for seasoning. Fan duck over fondue and the Fresh Plum Chutney. Drizzle with Hoisin Lime Oil and garnish with scallion brush. Serve with steamed Chinese pancakes. This recipe yields 4 servings. Wine Suggestion: Morgon Cote du Py, Savoye Pierre, Cru de Beaujolais, 1995 Comments: The original recipe title as listed is "Grilled Marinated Duck Breast With Fresh Plum Chutney Leek And Garlic Fondue With Hosin Lime Oil". Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A37) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai
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|Serving Size: 1 Serving (402g)|
|Recipe Makes: 4|
|Calories from Fat: 498 (60%)|
|Amt Per Serving||% DV|
|Total Fat 55.3g||74 %|
|Saturated Fat 24.9g||124 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 219.7mg||68 %|
|Sodium 1328.7mg||46 %|
|Potassium 869.8mg||23 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 40.9g|
|Protein 39g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 831
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