Barbeque Duck with Greenhouse Herbs In Lettuce Cups

Ingredients

• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chile sauce (Sambal Rooster brand)
• 1/4 cup soy sauce
• 1/2 cup sugar
• 1/4 cup cider vinegar
• 2 large duck breasts
• 1 cup corn oil
• 16 large shitake tops finely chopped
• 6 shallots finely sliced
• 6 Kaffir lime leaves
• 1 teaspoon kosher salt
• 36 lettuce leaves
• 1/2 bunch cilantro
• 1/2 bunch mint
• 1/2 bunch basil leaves

Instructions

1. 1
   Marinade: Mix together
2. 2
   Numb and Hot Dipping Sauce: Mix all ingredients together
3. 3
   Place the duck breasts in the marinade.
4. 4
   Start the barbeque.
5. 5
   Heat the oil in a heavy-bottom sauce pan and gently fry the shallots and shitakes until golden brown. Remove with a slotted spoon or mesh basket and place in a bowl with the lime leaves. Sprinkle with salt, toss with a spoon, and set aside.
6. 6
   Grill the duck breasts on the barbeque.
7. 7
   Arrange the 6 lettuce cups on 6 plates. Divide the herbs and shallot mixture onto each lettuce cup. Divide the dipping sauce into a bowl on each plate.
8. 8
   Thinly slice the duck breast and divide slices into each cup and serve immediately.