Grilled Marinated Duck Breast with Fresh Plum Chutn

Name: Grilled Marinated Duck Breast with Fresh Plum Chutney Leek and Garlic Fondue with Hoisin Lime Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (7-ounce) duck breasts; 1 cup hoisin sauce; 2 tablespoons sambal; 2 tablespoons minced garlic; 2 tablespoons minced ginger; 1/4 cup chopped cilantro; 1/2 cup shaoxing (Chinese rice wine) or red wine; 1/4 cup chopped scallions; Salt and black pepper to taste; 4 scallion ends to make brushes; 1 package Chinese pancakes (If pancakes are frozen, they can be microwaved; before steaming.); Canola oil to cook; 12 cloves of garlic; 3 cups chopped leeks, well washed; 2 to 3 ounces of butter; Salt and black pepper to taste; Canola oil; 2 diced red onions; 1 tablespoon minced ginger; 2 minced Thai bird chiles; 1 tablespoon brown sugar, may need more if plums are very tart; 8 peeled and diced plums; 1/2 cup plum wine; Salt and black pepper to taste

Servings: persons

4 (7-ounce) duck breasts
1 cup hoisin sauce
2 tablespoons sambal
2 tablespoons minced garlic
2 tablespoons minced ginger
1/4 cup chopped cilantro
1/2 cup shaoxing (Chinese rice wine) or red wine
1/4 cup chopped scallions
Salt and black pepper to taste
4 scallion ends to make brushes
1 package Chinese pancakes (If pancakes are frozen, they can be microwaved
before steaming.)
Canola oil to cook
12 cloves of garlic
3 cups chopped leeks, well washed
2 to 3 ounces of butter
Salt and black pepper to taste
Canola oil
2 diced red onions
1 tablespoon minced ginger
2 minced Thai bird chiles
1 tablespoon brown sugar, may need more if plums are very tart
8 peeled and diced plums
1/2 cup plum wine
Salt and black pepper to taste

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.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 4 (7-ounce) duck breasts, 1 cup hoisin sauce, 2 tablespoons sambal, 2 tablespoons minced garlic, and more.

Yes, Grilled Marinated Duck Breast with Fresh Plum Chutney Leek and Garlic Fondue with Hoisin Lime Oil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Marinated Duck Breast with Fresh Plum Chutney Leek and Garlic Fondue with Hoisin Lime Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions