4 (7-ounce) duck breasts |
1 cup hoisin sauce |
2 tablespoons sambal |
2 tablespoons minced garlic |
2 tablespoons minced ginger |
1/4 cup chopped cilantro |
1/2 cup shaoxing (chinese rice wine) or red wine |
1/4 cup chopped scallions |
salt and black pepper to taste |
4 scallion ends to make brushes |
1 package chinese pancakes (if pancakes are frozen, they can be microwaved |
before steaming.) |
canola oil to cook |
12 cloves of garlic |
3 cups chopped leeks, well washed |
2 to 3 ounces of butter |
salt and black pepper to taste |
canola oil |
2 diced red onions |
1 tablespoon minced ginger |
2 minced thai bird chiles |
1 tablespoon brown sugar, may need more if plums are very tart |
8 peeled and diced plums |
1/2 cup plum wine |
salt and black pepper to taste |
