Recipe for Grilled Marinated Duck Breast with Fresh Plum Chutney 
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Yield:
4
Ingredients:
Amount Ingredient
4 x Duck breasts - (7 oz ea)
1 cup Hoisin sauce
2 tbl Sambal
2 tbl Minced garlic
2 tbl Minced ginger
1/4 cup Chopped cilantro
1/2 cup Shaoxing (Chinese rice wine) or red wine
1/4 cup Chopped scallions
Salt to taste
Freshly-ground black pepper to taste
Fresh Plum Chutney see * Note
Hoisin Lime Oil see * Note
4 x Scallion ends to make brushes
1 pkt Chinese pancakes (if pancakes are frozen, can be microwaved before steaming)
----------------- LEEK AND GARLIC FONDUE ----------------
Canola oil to cook
12 x Garlic cloves
3 cup Chopped well-washed leeks
2 oz Butter - (to 3 oz)
Salt to taste
Instructions:
Instructions: 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".

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