Ingredients
Marinade:
2 Cups Hoisin Sauce
2 Tablespoons Sesame Seeds, toasted
1/2 Cup Honey
2 Teaspoons Chinese 5 Spice Powder
1 Tablespoon Each Garlic, Ginger, chopped
1 Teaspoon Lemongrass, finely chopped
1 Teaspoon Each Dried Chili Flakes, Chopped Cilantro
6- 6oz Each Maple Leaf Farms Boneless Duck Breast, skin removed, sliced lengthwise (4 slices per breast)
24 Each Bamboo Skewers, soaked in water
China Town Salad:
2 Cups Won Bok or Napa Cabbage, 1-inch strips
1 Cup Each Carrots, Daikon, string
1/2 Cup Red Bell Pepper, julienne
1/4 Cup Yellow Bell Peppers, julienne
2 Ounces Enoki Mushrooms, stems removed
2 Tablespoons Cilantro, chopped
1/4 Cup Sweet Thai Chili Sauce
3 Lime, juiced
2 Tablespoons Sugar
Mango Vinaigrette:
1 Mango, chopped
1 Lime, juiced
1/2 Teaspoon Vietnamese Chili Paste
1/4 Cup Olive Oil Blended with Canola Oil
1 Teaspoon Cilantro, chopped
Garnish:
As Needed Black Sesame Seeds, optional
6 Lemon Grass Fans
Preparation
Marinade: Combine first 9 ingredients. Place duck slices on skewers. In a shallow pan, combine duck skewers with marinade. Cover refrigerate overnight. At service, remove duck skewers from marinade, mark under hot broiler. Finish cooking in 375°F oven until an internal temperature of 152°F to 155°F. Resting should bring internal temperature to an ideal 160°F. China Town Salad: Combine China Town salad ingredients; chill. Salad has a sweet and spicy flavor. Mango Vinaigrette: Combine first 4 ingredients in blender until smooth. Remove from blender; add cilantro. Refrigerate until needed. To Serve: Place salad in center of plate; top with duck skewers. Garnish with vinaigrette, sesame seeds and lemon grass fan.
