Eric Greenspan’s Duck Salad with Grilled Long Beans, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Eric Greenspan

Duck Salad with Grilled Long Beans

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  • Level: Intermediate
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 1 hr 10 min
  • Yield: 8 servings
This duck salad, inspired by old-school Chinese-American restaurant preparations, is everything a salad should be—refreshing, texturally interesting and filling. I love the different uses of the duck to show the bird in all its glory. Emulsifying a dressing with duck fat always takes me to my happy space.




Special equipment:
a deep-fryer
  1. Preheat a grill to medium-high heat. Preheat a deep-fryer to 375 degrees F. Put a cast-iron pan to heat on the stovetop.
  2. Sprinkle the duck skin liberally with salt. In the hot cast-iron pan, add the cooking oil and the duck breasts skin-side down, then reduce the heat to low. Cook the duck slowly, pouring the rendered fat every 2 minutes or so into a container, until the skin begins to crisp and brown, 12 to 15 minutes. Flip the duck and sear until medium-rare, 3 to 5 minutes. Remove from the pan and rest skin-side up until cool.
  3. Gently remove the skin with a filet knife and slice the skin into lardons. Place the skin in the deep-fryer and continue to cook until brown and crispy, about 3 minutes. Remove the duck cracklings from the fryer and roughly chop.
  4. Toss the long beans in cooking oil, then sprinkle with salt and char on the grill until slightly tender, about 3 minutes per side. Roughly chop and set aside.
  5. For the dressing: Add the ginger, garlic, soy sauce, honey, Chinese mustard, vinegar, egg yolk and reserved tangerine juice to a blender and blend. Slowly drizzle in the sesame oil, followed by 3 ounces reserved duck fat, until emulsified and creamy. (Save the remaining duck fat for another use.)
  6. In a large mixing bowl, add the kale and gently caress and crush the kale to tenderize. Toss with the sliced jalapeños, long beans and tangerine segments. Toss gently with the creamy ginger dressing and add to a serving platter. Thinly slice the duck breast and place atop the kale mixture. Sprinkle the duck cracklings on top and serve.