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Vietnamese Barbecue Duck Breast


Yield: 2 Servings

4 Duck breasts, deboned and skinned
2 tablespoon Oil
4 tablespoon Vinegar
1 Clove garlic, minced
1/2 Inch chunk ginger root, crumbled
1/2 teaspoon Dried chile peppers or more

This recipe is equally good with wild duck, partridge or ptarmigan.

Cut the breasts away from the bird and marinade at least two days in the other ingredients. The peppers can be increased up to 2 tsp according to taste. Drain breasts and place on the grill of your pit, brushing on extra marinade as required. Serve with rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.