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Recipe courtesy of Sam Choy

Show: Emeril Live

Episode: The Aloha Challenge

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Total:: 40 min
Prep:: 25 min
Cook:: 15 min

Yield:: 2 servings

Level:: Intermediate

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.

My Private Notes

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