Glazed Duck with Green Bean and Marinated Vegetable Salad
Glazed Duck with Green Bean and Marinated Vegetable Salad
Ingredients
- 1/2 cup (125 ml) hoisin sauce
- 2 tbsp (30 ml) Sriracha sauce
- 2 tbsp (30 ml) Vietnamese dipping sauce (nuoc cham)
- 1 tsp Chinese five-spice powder
- 2 duck breasts
- 3 tbsp (45 ml) Vietnamese dipping sauce (nuoc cham)
- 3 tbsp (45 ml) lime juice
- 2 bell peppers, various colours, seeded and thinly sliced
- 1 large carrot, julienned
- 1 shallot, thinly sliced
- 3/4 lb (340 g) thin green beans, blanched and chilled (see note)
- 1/2 cup (75 g) roasted peanuts, chopped
- 1/2 cup (15 g) cilantro or Thai basil leaves
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- In a bowl, combine the three sauces and five-spice powder. On a plate, coat the duck in 3 tbsp (45 ml) of the marinade.
- Turn off one section of the barbecue and place the duck breasts on it, fat-side down. Close the lid and cook for 10 minutes. Brush the duck with 2 tbsp (30 ml) of the marinade (see note). Set the remaining marinade aside. Move the duck to the side of the grill that is on and grill for 3 to 4 minutes on each side for rare, without closing the lid. Be careful not to burn the duck. Place the duck breasts, fat side up, on a plate. Tent with foil and let rest for 5 minutes.
Glazed Duck with Green Bean and Marinated Vegetable Salad