4 duck breasts, skin on
Marinade:
1/2 cup soy sauce
3/4 cup minced garlic
1 tablespoon minced fresh ginger
1 teaspoon Chinese 5-spice powder
2 cups brown sugar
1/2 teaspoon chili flakes
1/2 cup minced basil leaves
1/2 cup minced cilantro leaves
Salt
1/2 cup brewed Hawaiian coffee
Pickled Ginger Vinaigrette:
3/4 ounce bonito flavored soup base (dashi)
2 1/2 cups granulated sugar
1 cup rice wine vinegar
1 tablespoon chopped garlic
3 tablespoons fresh ginger
12 ounces pickled ginger
Pinch salt
1 1/2 cups salad oil
Oil, for deep-frying
4 egg roll wrappers (sometimes called menlo)
6 cups spring mix greens
1/4 cup chopped macadamia nuts
Score the top of the duck breast before marinating.
Marinade: Combine the soy sauce, garlic, ginger, 5-spice, brown sugar, chili flakes, basil, cilantro, and salt. Add the duck to the marinade and coat well.
Heat a large saute pan over high heat. Add the duck breasts and saute until golden brown on both sides and cooked to your desired temperature, about 3 minutes per side for medium rare.
Remove the duck from the pan and keep warm. Deglaze the pan with coffee. Add the reserved marinade and reduce to desired consistency.
In a mixing bowl, combine dashi with sugar and rice wine vinegar. Transfer mixture to a blender and add garlic, fresh ginger, pickled ginger and pinch of salt. Slowly add salad oil to the blender. Refrigerate until needed.
Have fryer heated to 360 degrees F.
Deep-fry the menlo until golden brown, about 30 seconds. Remove from the oil to a paper towel lined plate. On a platter, place deep-fried menlo topped with spring mix. Slice duck breast and place on top of greens. Serve with chilled pickled ginger vinaigrette. Sprinkle with macadamia nuts.
