Mango Wood Smoked Duck Breast
with a Mango Dressing and Essence of Hoisin

Duck Breast:
4 each duck breast
1 tablespoon Cajun spice
1Z2 pound mango wood chips, soaked in water and drained

Cure duck breast with Cajun spice for 24 hours. Place wood chips in a wok
and burn until the chips are smoldering. Place duck on well oiled rack and
cover with foil. Repeat 3 to 4 times.

Mango Dressing:
1Z2 cup mango puree
1Z4 cup white vinegar
3Z4 cup salad oil
1 teaspoon garlic, minced
1 tablespoon cilantro, minced
salt and pepper to taste
2 ounces ripe mango, diced
1 tablespoon sugar

Mix well.

Hoisin Chili Sauce:
1 cup hoisin
1Z4 cup ketchup
2 1Z2 tablespoons sugar
1Z4 cup water
2 teaspoons sesame oil
1Z4 cup salad oil
2 teaspoons chili garlic sauce
1 1Z2 teaspoons garlic

Mix well.

4 each 5-Spice chips (Spicy Tortilla Chips)

Greens:
3 ounces Napa cabbage
1 ounce red cabbage
1 ounce carrots, julienne
1 ounce bean sprouts

Duck Breast is served over the chips with the mixed greens

Source: Not revealed by author of this post.