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
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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.
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 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
1 medium head of red leaf lettuce, washed and torn into bite-sized pieces
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.