Yield: 2 Servings
4 Duck breasts, deboned and skinned
2 tablespoons Oil
4 tablespoons Vinegar
1 Clove garlic, minced
1/2 Inch chunk ginger root, crumbled
1/2 teaspoon Dried chile peppers or more
This recipe is equally good with wild duck, partridge or ptarmigan.
Cut the breasts away from the bird and marinade at least two days in the other ingredients. The peppers can be increased up to 2 teaspoons according to taste. Drain breasts and place on the grill of your pit, brushing on extra marinade as required. Serve with rice.