Wok-Seared Duck Salad

Wok-Seared Duck Salad
Staff Writer
Milisa Armstrong
Wok-Seared Duck Salad

Thai food is really stepping out there for me, especially because I'm sick of my hamburgers-every-night-for-dinner routine. This was the first time I had ever tried duck, and I have to say it was amazing. 

 

Recipe from Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse.

4
Servings
490
Calories Per Serving
Deliver Ingredients

Notes

For more of Milisa's delicious and family-style recipes, visit her blog Miss in the Kitchen.

Ingredients

  • 2  Tablespoons  uncooked jasmine rice
  • 1  Tablespoon  minced fresh red Thai bird chile
  • 1 1/2  Pound  domestic duck breasts
  • 1/3  Cup  minced shallot
  • 1 1/2  Tablespoon  peeled and minced fresh ginger
  • 1/4  Cup  fish sauce
  • 1/4  Cup  freshly squeezed lime juice
  • 1/4  Cup  freshly squeezed orange juice
  • 1 1/2  Teaspoon  light brown sugar
  • 1/2  Cup  fresh cilantro leaves
  • 1/2  Cup  fresh mint leaves
  • 1/2  Cup  fresh basil leaves
  • medium head red leaf lettuce, washed and torn into bite-sized pieces
  • 2  Cups  bean sprouts
  • 1  Cup  julienned red bell pepper

Directions

Heat a wok over medium-high heat and add the rice. Toast the rice, shaking the wok constantly, until all of the grains have turned golden brown, about 3-4 minutes. Transfer the rice to a mortar and set aside to cool. Once the rice has cooled, grind it using a pestle until it reaches a sandy consistency. Alternatively, grind the toasted rice in a clean spice grinder. Place the rice in a large mixing bowl and set aside.

Place the chile in the wok over medium-high heat and cook, shaking the wok, until lightly colored and fragrant, about 30-60 seconds. Remove the chile from the pan and add to the bowl with the rice.

Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily. Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, about 4-5 minutes. Transfer the duck breasts to a cutting board, slice them into thin strips, and return the strips to the wok. Add the shallot and ginger and stir-fry over medium-high heat until the duck is just cooked through, about 2 minutes. Transfer the duck from the wok to the bowl with the rice and chile and set aside.

In a small bowl, combine the fish sauce, lime juice, orange juice, and sugar and mix well. Pour the mixture over the duck and toss until well coated. Add the cilantro, mint, basil, lettuce, bean sprouts, and julienned red pepper and toss to combine. Serve the salad immediately.
 

Nutritional Facts

Total Fat
17g
24%
Sugar
17g
19%
Saturated Fat
8g
33%
Cholesterol
44mg
15%
Carbohydrate, by difference
67g
52%
Protein
20g
43%
Vitamin A, RAE
238µg
34%
Vitamin C, total ascorbic acid
113mg
100%
Vitamin K (phylloquinone)
286µg
100%
Calcium, Ca
444mg
44%
Choline, total
27mg
6%
Fiber, total dietary
9g
36%
Folate, total
155µg
39%
Iron, Fe
5mg
28%
Magnesium, Mg
75mg
23%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
163mg
23%
Selenium, Se
7µg
13%
Sodium, Na
1300mg
87%
Water
273g
10%
Zinc, Zn
1mg
13%

Duck Shopping Tip

Take a break from the usual chicken dinners and pick up a duck from your local butcher. Though it may not have as much meat as a chicken, the flavor of duck is unique and well worth a try.

Duck Cooking Tip

Like with all poultry, make sure you wash everything the meat touches with hot water and soap!

Duck Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.