Sunset's barbecue cook-off 2000

Sunset, July, 2000 by Elaine Johnson

Per serving: 64 cal., 1% (0.9 cal.) from fat; 1 g protein; 0.18 fat (08 sat.); 148 carbo (0.5g fiber); 903mg sodium; 0mg chol.

POULTRY

Norma Fried

Denver

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"We were tired of skin-less chicken breast and realized that barbecued duck breast makes a delicious, quick, meaty meal. It's become a weekly favorite," Norma Fried reports. She serves the duck with a fresh plum relish and wraps the works in thin pancakes as you would mu shu pork.

Denver Duck Wraps with Plum Relish

PREP AND COOK TIME: About 1 hour, plus at least 30 minutes to marinate

NOTES: You may need to order duck breasts ahead from your meat market; thaw if frozen. Char siu sauce is available in some well-stocked supermarkets and--along with the thin, pale pancakes called mu shu or moc shoo wrappers--in Asian markets. Some Chinese restaurants also sell the pancakes.

MAKES: 4 servings

1/3 cup prepared char siu sauce (Chinese barbecue sauce)

2 tablespoons firmly packed brown sugar

2 tablespoons dry sherry

1 1/2 tablespoons rice vinegar

1 tablespoon Asian (toasted) sesame oil

1 tablespoon minced fresh ginger

4 boned duck breast halves (about 7 oz. each; see notes), skinned, fat trimmed, and rinsed

12 green onions, ends trimmed, rinsed

Plum relish (recipe follows)

12 mu shu wrappers (thawed, if frozen) or flour tortillas (8 in. wide)

Salt

1. In a 1-gallon plastic food bag, combine char siu sauce, brown sugar, sherry vinegar, sesame oil, ginger, and duck. Seat bag and turn to mix well. Let stand at least 30 minutes, or chill up to 2 hours, turning bag occasionally. Add onions to bag and turn to mix with sauce.

2. Prepare barbecue for direct heat (see page 94). When it is hot, oil grill. Lift duck from bag and lay on grill; set bag aside. Turn duck as needed until evenly browned and rare in center of thickest part (cut to test), 5 to 8 minutes total, or until done to your taste. Transfer duck to a platter; let stand 5 minutes. Meanwhile, drain and discard marinade in bag; lay onions on grill and turn as needed to brown lightly 2 to 3 minutes. Add to platter.

3. Thinly slice duck crosswise; spoon its accumulated juices into plum relish. Set relish and pancakes beside duck.

4. To assemble, spoon relish onto pancakes; top with duck slices, green onions, and salt to taste. Roll to enclose, and hold to eat.

Per serving: 705 cal., 15% (108 cal.) from fat; 48 g protein; 12 g fat (1.6 g sat.); 100 g carbo (6.7 g fiber); 1,367 mg sodium; 193 mg chol.

Plum relish. Rinse, pit, and finely chop 1 pound ripe red-skinned plums such as Santa Rosa. In a bowl, mix plums, 2 tablespoons thinly sliced green onions (including tops), 1 1/2 tablespoons firmly packed brown sugar, 2 teaspoons each rice vinegar and minced fresh ginger, 1 1/2 teaspoons minced garlic, and 1 teaspoon Asian (toasted) sesame oil. Season to taste with salt and pepper. Makes 2 1/4 cups.

Per serving: 92 cal., 17% (16 cal.) from fat; 1 g protein; 1.8 g fat (0.2 g sat.); 20 g carbo (2.3 g fiber); 2.8 mg sodium; 0 mg chol.

Denise Neff

Imperial Beach, California