This Wok Seared Duck Salad comes together really quickly and is so decadent and delicious!
How to Make Wok Seared Duck Salad
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.
Ingredients You’ll Need to Make Wok Seared Duck Salad
- Thai bird chile – fresh red thai chilies are available at most grocery stores near the jalapeños
- Duck Breasts – 2 duck breasts
- Shallot – chopped
- Fresh Ginger – peeled and chopped fine
- Fish Sauce – such as Nam Pla
- Lime Juice – freshly squeezed
- Orange Juice – fresh or from concentrate
- Brown Sugar – or palm sugar
- Fresh Cilantro – roughly chopped
- Fresh Mint Leaves – roughly chopped
- Fresh Basil Leaves – roughly chopped
- Red Leaf Lettuce – chopped into bite-sized pieces or torn
- Bean Sprouts – washed
- Red Bell Pepper – julienned
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Wok Seared Duck Salad Recipe
Ingredients
- 2 tbsp uncooked jasmine rice
- 1 tbsp minced fresh red Thai chile
- 1 ½ lbs duck breasts, about 2 breasts
- ⅓ cup minced shallot
- 1 ½ tbsp fresh ginger, peeled and minced
- ¼ cup fish sauce, Nam Pla
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 1 ½ tsp light brown sugar, or palm sugar
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- 1 medium head red leaf lettuce, washed and torn into bite-sized pieces
- 2 cups bean sprouts
- 1 cup red bell pepper, julienned
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.
- 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.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Don’t be afraid of the duck! Seriously, this is a delicious salad and the crispy duck on top is absolute perfection.
Duck is always a good addition to a meal! This looks tasty Heather, thanks for the idea.
Mike
That ingredient list is calling to me. Seriously, this sounds like an incredible dish!
nice post thanks for shairng.
nice post thanks for shairng.
Congratulations to the winner.
I like Zak on facebook
char_ro_ro(at)hotmail(dot)com
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
I would use the Zak Flame Art bowls for an Asian dish party!
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
Love your take on this, cause it looks just as gorgeous as the books’!
these bowls scream tailagate party.
I would use these Emeril by Zak Flame Art bowls for taco night!
This looks amazing!
Ooo, I love duck. Great recipe!
I “Liked” Zak! on Facebook, too.
I would use these Emeril by Zak Flame Art bowls for Halloween candy for starters.
I would use them for my next raclette party. Not sure if I’d use them for the fixins or at each place setting.
I would use these Emeril by Zak Flame Art bowls for sampling at my Tastefully Simple parties. Anjel
I would take them with me to Hawaii on vacation and fill each with different flavored macadamia nuts!
Hey, I “like”-d Zak on FB.
I would use these Emeril by Zak Flame Art bowls for salad fixins’, flaming salad, that is.
Once again the dish looks beautiful, Good job!
That ingredient list is calling to me. Seriously, this sounds like an incredible dish!
Katie Barnett referred me! Saundra Johnson in Spokane, WA
I liked Zak Designs on Facebook.
Katie Barnett
Kalispell, Montana
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
Liked your post! Good looking!
Oh, and I Liked Zak on Facebook 🙂 ~Megan
Those would make some killer dessert dishes for a flowery bridal shower party or cocktail party.