Barbeque Duck with Greenhouse Herbs In Lettuce Cups


by Mark Gaier and Clark Frasier Asian-inspired grilled duck served with a spicy dipping sauce.

Yield: Makes 6 servings

Theme: ,


  • 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


  1. Marinade: Mix together
  2. Numb and Hot Dipping Sauce: Mix all ingredients together
  3. Place the duck breasts in the marinade.
  4. Start the barbeque.
  5. 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.
  6. Grill the duck breasts on the barbeque.
  7. 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.
  8. Thinly slice the duck breast and divide slices into each cup and serve immediately.


This segment appears in show #3301. Recipe courtesy of Mark Gaier and Clark Frasier © 2008 Mark Gaier and Clark Frasier
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