Grilled Duck Breast with Chili Marinade and Pineapple Salad

• duck breasts↗4

  skinless if you can find them (but skin also works)

• red chili↗1

  finely chopped

• small piece of ginger

  grated

• garlic clove↗1

  minced

• soy sauce↗1 ст. л. tbsp
• honey↗

  a small drop

• lime juice↗1
• small pineapple1

  cut into quarters, peeled and cored

• shallot↗2

  thinly sliced into rings

• bean sprouts↗3

  blanched in boiling water and drained

• red chili↗1

  finely chopped

• small piece of ginger

  julienned

• cilantro↗жменя

  leaves

• mint↗жменя
• lime juice↗1

Step-by-step instructions

1. 1

   Light the grill (the charcoal should become ashy). If the breasts have skin, remove it by pulling. In the thickest part of the breast make a shallow cut and pound the meat between plastic wrap with a meat mallet to an even thickness of about 1 cm.

2. 2

   In a bowl combine the minced red chili, grated ginger, minced garlic, soy sauce, a drop of honey and lime juice. Place the breasts in the marinade, coat them well with the mixture and let sit for 10‑15 minutes so the meat absorbs the flavors.

3. 3

   While the meat marinates, prepare the salad: using a sharp knife slice the pineapple into strips, the shallot into thin rings, and blanch the bean sprouts in boiling water for 30 seconds, then drain. In a large bowl combine pineapple, shallot, sprouts, cilantro leaves, mint and another lime juice. Toss and set aside.

4. 4

   When the grill is ready, place the breasts on the grate and grill 2‑3 minutes per side until they develop a golden crust and are tender inside. Transfer the meat to a plate, cover with foil and let rest for 5 minutes so the juices redistribute evenly. Serve with the prepared pineapple salad.