Barbeque Duck with Greenhouse Herbs In Lettuce Cups
Aug 28, 2011
by Mark Gaier and Clark Frasier
Asian-inspired grilled duck served with a spicy dipping sauce.
- Servings
- Makes 6 servings
- Course
- Entree
Ingredients
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chile sauce (Sambal Rooster brand)
- 1/4 cup soy sauce
- 1/2 cup sugar
- 1/4 cup cider vinegar
- 2 large duck breasts
- 1 cup corn oil
- 16 large shitake tops finely chopped
- 6 shallots finely sliced
- 6 Kaffir lime leaves
- 1 teaspoon kosher salt
- 36 lettuce leaves
- 1/2 bunch cilantro
- 1/2 bunch mint
- 1/2 bunch basil leaves
Instructions
-
Marinade: Mix together
-
Numb and Hot Dipping Sauce: Mix all ingredients together
-
Place the duck breasts in the marinade.
-
Start the barbeque.
-
Heat the oil in a heavy-bottom sauce pan and gently fry the shallots and shitakes until golden brown. Remove with a slotted spoon or mesh basket and place in a bowl with the lime leaves. Sprinkle with salt, toss with a spoon, and set aside.
-
Grill the duck breasts on the barbeque.
-
Arrange the 6 lettuce cups on 6 plates. Divide the herbs and shallot mixture onto each lettuce cup. Divide the dipping sauce into a bowl on each plate.
-
Thinly slice the duck breast and divide slices into each cup and serve immediately.