Beer makes batters better, meat more tender, and sauces more flavorful.
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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