Pairs well with Crunchy Munchy Duck Salad
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Crunchy Munchy Duck Salad
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A vibrant salad featuring crispy duck, pickled onions, and a variety of flavorful sauces.
00:30:00 total
Serves 2
medium
Cold Starter / Salad
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Ingredients
- duck - 2 (cross-hatched and brined)
- kosher salt - to taste (for seasoning)
- red onion - 1 (sliced for pickling)
- red wine vinegar - 1 cup (for pickling)
- water - 1/2 cup (for pickling)
- sugar - 2 tbsp (for pickling)
- mango nectar - 1 cup (for sauce)
- chicken stock - 1 cup (for sauce)
- shallot - 1 small (chopped for sauce)
- Fresno chili - 1/2 (thinly sliced for sauce)
- garlic - 1 clove (smashed for sauce)
- ground ginger - 1 tsp (for sauce)
- lemongrass - 1-2 cm (finely grated for sauce)
- white wine vinegar - splash (for sauce)
- brown sugar - 1-2 tbsp (for sauce)
- crystallized ginger - to taste (for dressing and salad)
- extra virgin olive oil - to taste (for dressing)
- butter leaf lettuce - to taste (for salad)
- red lettuce - to taste (for salad)
- dandelion greens - to taste (for salad)
- mustard greens - to taste (for salad)
- carrots - to taste (shaved for salad)
- cashews - to taste (for topping)
Instructions
- Prepare Duck: Score and dry brine the duck, season with salt, and refrigerate.
- Pickle Onions: Slice red onion and pickle in a mixture of vinegar, water, sugar, and salt.
- Make Mango Sauce: Combine chicken stock, shallot, Fresno chili, garlic, ginger, lemongrass, mango nectar, and vinegar, then simmer and blend.
- Dress Salad: Combine greens, pickled onions, and crystallized ginger, then dress with olive oil and lime juice.
- Cook Duck: Cook duck skin side down in a cold pan, then increase heat and cook until crispy.
- Assemble Salad: Dress salad, top with cashews, and place sliced duck on top.
