Lynn's Vietnamese Duck Breasts
4 duck breasts, deboned and skinned
2 tablespoons oil
4 tablespoons vinegar
1 clove garlic, minced
1/2 inch chunk ginger root, grated
1/2 teaspoon dried chile peppers or more to taste
Combine all the ingredients and marinate the duck breasts in the refrigerator
for two days in the mixture. The peppers can be increased up to 2 teaspoons
according to taste. Drain breasts and grill over charcoal or gas grill, brushing
on extra marinade as required. Serve with rice.
The real price of everything is the toil and trouble of acquiring
it.
- Adam Smith