Recipe - Grilled Marinated Duck Breast With Fresh Plum Chutney

One half cup Korean chile bean paste;
(gochujan)
2 tablespoon Minced garlic
1 tablespoon Minced ginger
One fourth cup Rice vinegar
One fourth cup Sugar
One fourth cup Thin soy sauce
1 tablespoon Coarselyground black pepper
1 cup Canola oil
One fourth cup Sesame seed oil
1 cup Chopped scallions
1/3 cup Chopped cilantro
3 pound Hanger steak; sinew removed
Sliced green scallions; for
garnish
Fried shallots; for garnish,
(option
Sesame Fried Rice; see *
Note
Cucumber Kimchee; see * Note
=== GOCHUJAN SAUCE ===
One half cup Marinade from above
One half teaspoon Salt
Juice of 1 lemon

* Note: See the "Sesame Fried Rice" and "Cucumber Kimchee" recipes which
are included in this collection.

In a food processor, add chile paste, garlic, ginger, vinegar, sugar, soy
and black pepper. Blend well than drizzle in the oils. While still running,
add the scallions and cilantro. Check for seasoning. It should not be salty
since salt is added right before grilling. Remove One half cup of the marinade
and reserve for sauce.

In a dish, completely coat the hanger with remaining marinade and let
marinate overnight. On a hot, oiled grill, season hanger with salt and
grill, about 8 minutes for mediumrare.

For the GochuJan Sauce: Mix all ingredients in a bowl.

For Plating: On a large white plate, zigzag the sauce. Place small mound
of Sesame Fried Rice and top with hanger steak cut or sliced up in half, on the bias.
Place Cucumber Kimchee on top and garnish with sesame seeds, scallions and
fried shallots.

This recipe yields 4