Oriental Duck Salad

Total Time:
40 min
25 min
15 min

2 servings

  • 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.

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