Recipe courtesy of Sam Choy

Oriental Duck Salad

Name: Oriental Duck Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Cuisine: american
Ingredients: 4 duck breasts, skin on; 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; 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

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Level: Intermediate
Total: 40 min

Prep: 25 min
Cook: 15 min

Yield: 2 servings

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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.