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Barbeque Duck with Greenhouse Herbs in Lettuce Cups

by Mark Gaier and Clark Frasier

Asian-inspired grilled duck served with a spicy dipping sauce.

Makes 6 servings

Marinade

Ingredients

Directions

  1. Mix together

Numb and Hot Dipping Sauce

Ingredients

Directions

  1. Mix all ingredients together

Duck

Ingredients

Directions

  1. Place the duck breasts in the marinade.
  2. Start the barbeque.
  3. 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
  4. Grill the duck breasts on the barbeque.
  5. 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.
  6. 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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Published August 25, 2008