Vietnamese Duck Breast

by Laura Donnelly — June 22, 2007

My friends always ask for this recipe, and it is so simple. It can also be done with a whole duck, cut in half. Serve with some grilled apple slices on the side.

Serves 4

2 large muscovy duck breasts
4 scallions, chopped
2 teaspoons freshly grated ginger
2 Tablespoons soy sauce
1 teaspoon sugar
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon pepper

1. Rub duck pieces with ginger and other ingredients. Let stand for four hours or overnight.

2. Prepare grill and wait until you have a moderate fire. Cook duck over grill, turning frequently, for about 25 to 30 minutes, depending on thickness of duck breast. Beware of flare-ups caused by duck skin. Serve with Nuoc Mam Sauce and lemon wedges.

Nuoc Mam Sauce

3/4 cup fish sauce
1 Tablespoon freshly grated ginger
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
3 Tablespoons lime juice
2 Tablespoons sugar
4 Tablespoons water

Combine all ingredients. Stir to blend. Makes about 1 cup. Leftover sauce can be refrigerated for about 2 weeks.