Oriental Duck Salad

Ingredients

• 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

Directions

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.