Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Vietnamese Grilled Duck Breast
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- #82604
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 duck breasts, deboned and skinned
MARINADE
2 tablespoons oil
4 tablespoons vinegar
1 clove garlic, minced
1 piece (1.5 inch size) ginger root, crumbled
1/2 teaspoon dried chili peppers (or more)
directions
Cut the breasts away from the bird and marinate at least two days in the other ingredients. The peppers can be increased according to taste.
Drain breasts and place on the grill over hot coals, brushing on extra marinade as required. Remove when internal temperature in deepest part of breast reaches 160 degrees F. Do not over-cook.
Serve with rice.
added by
hegred
nutrition data
Nutritional data has not been calculated yet.
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