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

• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon chopped fresh ginger

Directions

1. Mix together

Numb and Hot Dipping Sauce

Ingredients

• 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

Directions

1. Mix all ingredients together

Duck

Ingredients

• 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

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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