Grilled Marinated Duck Breast With Fresh Plum Chutney Leek And Garlic Fondue With Hoisin Lime Oil
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
38
Spice
51
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Hoisin Sauce2 tbsps
Sambal12 cloves
Garlic1 tbsp
Ginger (minced)1 cup
Cilantro (chopped)1 cup
Scallions (chopped)1
Salt3 cups
Leek (chopped, well washed)90 g
Butter1 cup
Plum WineDirections:
1
Mix all ingredients and marinate duck overnight, refrigerated
2
Season the duck and grill until medium rare, about 12 minutes
3
Let duck rest 5 minutes and slice
4
Fan duck over fondue and chutney
5
Drizzle with hoisin lime oil and garnish with scallion brush
6
Serve with steamed Chinese pancakes
7
In a saute pan coated with oil, add garlic and begin to caramelize
8
Season
9
When garlic is brown, add leeks
10
Cook until soft then add butter
11
Check for seasoning
12
In a saucepan add a little oil and caramelize onions with ginger
13
Add chiles, sugar and plums
14
Season
15
Stir for 5 minutes then deglaze with wine
16
Simmer on low heat until most of the wine is evaporated
17
Check for seasoning