Emeril’s One-Pot Blogger Party – Wok Seared Duck Salad & a GIVEAWAY

Today I had the great pleasure of making lunch for Lorie Hutson and her photographer C.A. from The Spokesman Review.  It was a very fun and super fast 2 hours of cooking, talking and eating.  I hardly recall making our lunch and in a flash they were bidding me farewell!  One thing I do recall – the first bite of the Wok Seared Duck Salad.

Normally I take around 40 pics of food before I sit down to eat.  Today – 11.  So there won’t be much of a  pictorial today.  This recipe comes from Chef Emeril’s new book “Sizzling Skillets” and I am honored to be sharing it with you.  All in all, it was a quick recipe to make, the taste was fantastic and the presentation was elegant.  I hope you give it a shot as well.

The recipe follows.

Now for some FUN!!!   How about a GIVEAWAY??  How would you like to win some super cute Flame Table Art by Emeril from Zak Design?  They are awesome – and had I taken a few pics today, you could’ve seen them in action.  Oops.  ANYWAY – you could win your own set and take tons of great pics of them in action.  Check out how cute they are…and bonus – they STACK!


Photo courtesy of www.zak.com

So what do you think?  Ready to enter?  I’m going to go easy on you this time and not require that you enter a ton of comments.  This time I’m only looking for 1 comment and that is for you to answer this question:


THIS CONTEST HAS ENDED 
I would use these Emeril by Zak Flame Art bowls for ________.


IF you want a couple of extra entries, then this what you can do:

  • Comment that you liked Zak! on Facebook
  • Refer a new friend to www.farmgirlgourmet.com
    • your friend needs to comment on this post that they were referred by you. 
That’s it!!!

Contest Rules
  • Contest open to US addresses only.
  • Contest begins on 9/21/2011 and will end at 7:00 p.m. Pacific Time on 9/27/2011
  • Winner will be chosen by a random number generator such as www.random.org
Let’s eat….recipe below for Wok Seared Duck Salad
Wok Seared Duck Salad

From the cookbook: This recipe was inspired by a Thai dish called laap, which is made with minced or ground chicken, fish, pork, or duck and seasoned with the wonderful flavors of chiles, ginger, fish sauce, and citrus. I decided to use the same flavors with a seared duck breast and make it into more of a main-course salad. This is a refreshing take on northern Thai street food.

Ingredients
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 ½ tablespoons peeled and minced fresh ginger
¼ cup fish sauce (see page 213)
¼ cup freshly squeezed lime juice
¼ cup freshly squeezed orange juice
1 ½ teaspoons palm sugar or light brown sugar
½ cup fresh cilantro leaves
½ cup fresh mint leaves
½ 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
Instructions
 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.
2 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.
3 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.
4 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.
5 Serve the salad immediately.
4 servings

31 Comments

  • Reply
    @bestwokguide
    October 7, 2013 at 5:36 am

    Duck is always a good addition to a meal! This looks tasty Heather, thanks for the idea.

    Mike

  • Reply
    Emeril's Tuscan White Bean Soup
    August 8, 2013 at 8:39 pm

    […] Next is the stock.  The recipe calls for chicken stock, but I used Duck Brodo from the remainder of the duck when I made the Wok Seared Duck Salad. […]

  • Reply
    Farmgirl Gourmet Emeril's One-Pot Blogger Party: Chuck Wagon Chili - Post 6 - Farmgirl Gourmet
    October 16, 2012 at 2:19 am

    […] entered to win the Zak Designs Flame Art Bowls – then pop over to my last post by clicking HERE and leave a comment to enter.  It only takes a sec and you could win a really fun product for […]

  • Reply
    marble top dining table
    March 3, 2012 at 11:15 am

    That ingredient list is calling to me. Seriously, this sounds like an incredible dish!

  • Reply
    Mary Weathersby
    February 7, 2012 at 12:43 am

    nice post thanks for shairng.

  • Reply
    Mary Weathersby
    February 7, 2012 at 12:43 am

    nice post thanks for shairng.

  • Reply
    Allen Bates
    December 5, 2011 at 11:09 pm

    Congratulations to the winner.
    catering nyc

  • Reply
    Charro
    September 26, 2011 at 9:32 am

    I like Zak on facebook
    char_ro_ro(at)hotmail(dot)com

  • Reply
    Charro
    September 26, 2011 at 9:31 am

    I would use these Emeril by Zak Flame Art bowls for a taco party with friends. They would be perfect for holding all the different toppings and fillers!
    char_ro_ro(at)hotmail(dot)com

  • Reply
    chocolatebottle
    September 26, 2011 at 8:42 am

    I would use the Zak Flame Art bowls for an Asian dish party!

  • Reply
    susitravl
    September 24, 2011 at 5:03 pm

    I would use these Emeril by Zak Flame Art bowls for taco or chili toppings at my next KC Chiefs tailgate party.
    susitravl(at)gmail(dot)com

  • Reply
    Nelly Rodriguez
    September 24, 2011 at 2:54 pm

    Love your take on this, cause it looks just as gorgeous as the books’!

  • Reply
    Jessie
    September 23, 2011 at 1:21 pm

    these bowls scream tailagate party.

  • Reply
    jen
    September 23, 2011 at 1:15 pm

    I would use these Emeril by Zak Flame Art bowls for taco night!

  • Reply
    Alison @ Ingredients, Inc.
    September 22, 2011 at 6:22 pm

    This looks amazing!

  • Reply
    Carolyn
    September 22, 2011 at 2:34 pm

    Ooo, I love duck. Great recipe!

  • Reply
    Renae Meredith
    September 22, 2011 at 1:04 pm

    I “Liked” Zak! on Facebook, too.

  • Reply
    BayviewBob
    September 22, 2011 at 1:04 pm

    I would use these Emeril by Zak Flame Art bowls for Halloween candy for starters.

  • Reply
    Renae Meredith
    September 22, 2011 at 1:00 pm

    I would use them for my next raclette party. Not sure if I’d use them for the fixins or at each place setting.

  • Reply
    Anonymous
    September 22, 2011 at 1:00 pm

    I would use these Emeril by Zak Flame Art bowls for sampling at my Tastefully Simple parties. Anjel

  • Reply
    Cyndy
    September 22, 2011 at 10:11 am

    I would take them with me to Hawaii on vacation and fill each with different flavored macadamia nuts!

  • Reply
    LeGwen
    September 22, 2011 at 8:48 am

    Hey, I “like”-d Zak on FB.

  • Reply
    LeGwen
    September 22, 2011 at 8:45 am

    I would use these Emeril by Zak Flame Art bowls for salad fixins’, flaming salad, that is.

  • Reply
    Zak!
    September 22, 2011 at 8:27 am

    Once again the dish looks beautiful, Good job!

  • Reply
    Cookin' Canuck
    September 21, 2011 at 8:18 pm

    That ingredient list is calling to me. Seriously, this sounds like an incredible dish!

  • Reply
    Anonymous
    September 21, 2011 at 8:06 pm

    Katie Barnett referred me! Saundra Johnson in Spokane, WA

  • Reply
    Anonymous
    September 21, 2011 at 6:47 pm

    I liked Zak Designs on Facebook.
    Katie Barnett
    Kalispell, Montana

  • Reply
    Anonymous
    September 21, 2011 at 6:46 pm

    I would use these Emeril by Zak Flame Art Bowls for potlucks, and get togethers with friends (thinking Super Bowl party and others like it). I love to show off my culinary skills, and these would be just the ticket!
    Katie Barnett
    Kalispell, Montana

  • Reply
    susanb145
    September 21, 2011 at 5:44 pm

    Liked your post! Good looking!

  • Reply
    Wanna Be A Country Cleaver
    September 21, 2011 at 5:12 pm

    Oh, and I Liked Zak on Facebook 🙂 ~Megan

  • Reply
    Wanna Be A Country Cleaver
    September 21, 2011 at 5:12 pm

    Those would make some killer dessert dishes for a flowery bridal shower party or cocktail party.

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