Recipe - Grilled Marinated Chicken W Grilled Pepper And Olive Relish

4 Duck breasts ; (7 ounce ea)
1 cup Hoisin sauce
2 tablespoon Sambal
2 tablespoon Minced garlic
2 tablespoon Minced ginger
One fourth cup Chopped cilantro
One half cup Shaoxing; (Chinese rice
wine) or red wine
One fourth cup Chopped scallions
Salt; to taste
Freshlyground black pepper;
to taste
Fresh Plum Chutney; see *
Note
Hoisin Lime Oil; see * Note
4 Scallion ends; to make
brushes
1 pack Chinese pancakes; (if
pancakes are
Frozen; can be microwaved
before steaming)
=== LEEK AND GARLIC FONDUE
===
Canola oil; to cook
12 Garlic cloves
3 cup Chopped wellwashed leeks
2 ounce Butter ; (to 3 oz)
Salt; to taste
Freshlyground black pepper;
to taste

* Note: See the "Fresh Plum Chutney" and "Hoisin Lime Oil" recipes which
are included in this collection.

Mix all ingredients and marinate duck overnight, refrigerated. Season the
duck and grill until mediumrare, about 12 minutes. Let duck rest 5 minutes
and slice. LEEK AND GARLIC FONDUE: 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. Fan duck over fondue
and the Fresh Plum Chutney. Drizzle with Hoisin Lime Oil and garnish with
scallion brush. Serve with steamed Chinese pancakes. This recipe yields 4