Wok Seared Duck Salad

Updated On: Oct 03, 2023

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!

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

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.

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  1. @bestwokguide says:

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

    Mike

  2. Pingback: Emeril's Tuscan White Bean Soup
  3. Pingback: Farmgirl Gourmet Emeril's One-Pot Blogger Party: Chuck Wagon Chili - Post 6 - Farmgirl Gourmet
  4. marble top dining table says:

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

  5. Mary Weathersby says:

    nice post thanks for shairng.

  6. Mary Weathersby says:

    nice post thanks for shairng.

  7. Allen Bates says:

    Congratulations to the winner.
    catering nyc

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

  9. 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

  10. chocolatebottle says:

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

  11. susitravl says:

    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

  12. Nelly Rodriguez says:

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

  13. these bowls scream tailagate party.

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

  15. Alison @ Ingredients, Inc. says:

    This looks amazing!

  16. Ooo, I love duck. Great recipe!

  17. Renae Meredith says:

    I “Liked” Zak! on Facebook, too.

  18. BayviewBob says:

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

  19. Renae Meredith says:

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

  20. Anonymous says:

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

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

  22. Hey, I “like”-d Zak on FB.

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

  24. Once again the dish looks beautiful, Good job!

  25. Cookin' Canuck says:

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

  26. Anonymous says:

    Katie Barnett referred me! Saundra Johnson in Spokane, WA

  27. Anonymous says:

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

  28. Anonymous says:

    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

  29. susanb145 says:

    Liked your post! Good looking!

  30. Wanna Be A Country Cleaver says:

    Oh, and I Liked Zak on Facebook 🙂 ~Megan

  31. Wanna Be A Country Cleaver says:

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

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