Vietnamese Barbeque Duck Breast

Poultry

4 Duck breasts; deboned and skinned
2 tablespoons Oil
4 tablespoons Vinegar
1 centiliter garlic; minced
1 1/2 inch chunk ginger root; crumbled
1/2 teaspoon dried chile peppers or more

This recipe is equally good with wild duck, partridge or ptarmigan. Cut the breasts away from the bird and marinade at least two days in the other ingredients. The peppers can be increased up to 2 tsp according to taste. Drain breasts and place on the grill of your pit, brushing on extra marinade as required. Serve with rice.

Yield: 2 servings