Ingredients

• 4 (7-ounce) duck breasts
• 1 cup hoisin sauce
• 2 tablespoons sambal
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1/4 cup chopped cilantro
• 1/2 cup shaoxing (Chinese rice wine) or red wine
• 1/4 cup chopped scallions
• Salt and black pepper to taste
• 4 scallion ends to make brushes
• 1 package Chinese pancakes (If pancakes are frozen, they can be microwaved before streaming.)
• Leek and Garlic Fondue, recipe follows
• Fresh Plum Chutney, recipe follows
• Canola oil to cook
• 12 cloves of garlic
• 3 cups chopped leeks, well washed
• 2 to 3 ounces of butter
• Salt and black pepper to taste
• Canola oil
• 2 diced red onions
• 1 tablespoon minced ginger
• 2 minced Thai bird chiles
• 1 tablespoon brown sugar, may need more if plums are very tart
• 8 peeled and diced plums
• 1/2 cup plum wine
• Salt and black pepper to taste

Instructions

1. Mix all ingredients and marinate duck overnight, refrigerated. Season the duck and grill until medium rare, about 12 minutes. Let duck rest 5 minutes and slice. Fan duck over fondue and chutney. Drizzle with hoisin lime oil and garnish with scallion brush. Serve with steamed Chinese pancakes.
2. In a saute pan coated with oil, add garlic and begin to caramelize. Season. When garlic is brown, add leeks. Cook until soft then add butter. Check for seasoning.
3. In a saucepan add a little oil and caramelize onions with ginger. Add chiles, sugar and plums. Season. Stir for 5 minutes then deglaze with wine. Simmer on low heat until most of the wine is evaporated. Check for seasoning.