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Emeril Lagasse’s recipe for Wok-Seared Duck Salad from his soon-to-be-released cookbook, Sizzling Skillets and Other One-Pot Wonders, sounded perfect for a hot summer night. The problem? Finding duck. The only way I’m going to obtain duck on Hurricane Irene-ravaged Hatteras Island, NC is to send The Grillmaster out in a boat on the Pamlico Sound with a shotgun. But he doesn’t have a boat. Or a gun.
So I opted for the next best thing – pork. It is an Emeril cookbook, after all.
This dish was light, herby, tart, minty and sweet. I’ve never really experienced a flavor combination like this before and I’ve eaten a lot of Thai food. The Grillmaster didn’t speak the whole time he was eating (which is very unusual). When he finished, he said “salad good” in his best caveman voice.
Some notes about this recipe and my modifications:
- Since I didn’t get the nice fat from the duck breasts, I added a bit of peanut oil when I first put the boneless pork chops into the wok.
- I cooked the pork chops intact, removed them from the heat and then sliced them very thinly. I think it might have worked just as well to slice the pork first and save a step. I used about a pound of pork (three boneless chops).
- I couldn’t find Thai bird chiles, so I used serrano chiles.
- I didn’t chop the cilantro, mint and basil leaves. I left them whole and they were beautiful and flavorful. The mint was especially refreshing.
- I love this technique for toasting rice, although I admit I was skeptical at first. The next time I make this dish, I’m going to set the toasted, ground rice aside and sprinkle it on the salad at the end. Because the rice was at the bottom of the bowl, the first serving didn’t get much of it while the last serving got a lot.
- There was just a bit too much dressing for my liking. I think I would use about 2/3 the amount of fish sauce, orange juice, lime juice and brown sugar next time.
This salad is a good source of Protein, Vitamin A, Vitamin C, Vitamin K, Niacin, Iron and Selenium. It is also high in Cholesterol and Sodium. If you are watching your Cholesterol, either cut back on the amount of duck you include or don’t eat the skin. Most of the Sodium is coming from the fish sauce, so if you reduce the amount of dressing you use, you will also decrease your Sodium intake.
All nutritional information provided below was calculated by Diabetic Foodie using the tools on the nutritiondata.com website. Photo above courtesy of Emeril Lagasse.
Wok-Seared Duck Salad
- 2 tablespoons uncooked jasmine rice
- 1 tablespoon minced fresh red Thai bird chile
- 2 magret duck breasts about 12 ounces each or 1 ½ pounds other domestic duck breasts
- 1/3 cup minced shallot
- 1 1/2 tablespoons peeled and minced fresh ginger
- 1/4 cup fish sauce see page 213
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1 1/2 teaspoons palm sugar or light brown sugar
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 1 medium head of red leaf lettuce washed and torn into bite-sized pieces
- 2 cups bean sprouts
- 1 cup julienned red bell pepper
Heat a wok over medium-high heat and add the rice. Toast the rice, shaking the wok constantly, until all the grains have turned golden brown, 3 to 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, 30 to 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, 4 to 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 palm 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.
Nutrition facts per serving (1 cup)
Disclosure: For my participation in the One-Pot Blogger Cooking Party, I received a copy of Sizzling Skillets and Other One-Pot Wonders, a set of Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls and a jar of Emeril’s Original Essence. Upon successful completion of the party, I will receive a $50 grocery reimbursement and additional cookbooks by Emeril Lagasse. The top performing blogger, as selected by T-Fal, will also be awarded an Emeril by T-Fal Slow Cooker. This post contains affiliate links, which means if you click one of them and make a purchase, I will receive a tiny fee. Please see my disclosures page for more information.