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Oriental Duck Salad

Makes 2 servings
  • 1/2 C soy sauce
  • 3/4 C minced garlic
  • 1 T minced fresh ginger
  • 1 tsp. Chinese 5-spice powder
  • 2 C brown sugar
  • 1/2 tsp. chili flakes
  • 1/2 C minced basil leaves
  • 1/2 C minced cilantro leaves
  • 1/2 C brewed Hawaiian coffee
  • 3/4 oz. bonito flavored soup base (dashi)
  • 2 1/2 C granulated sugar
  • 1 C rice wine vinegar
  • 1 T chopped garlic
  • 3 T fresh ginger
  • 12 oz. pickled ginger
  • 1 1/2 C salad oil
  • 4 egg roll wrappers (sometimes called menlo)
  • 6 C spring mix greens
  • 1/4 C chopped macadamia nuts

  1. Score the top of the duck breast before marinating.
  2. Combine the soy sauce, garlic, ginger, 5-spice, brown sugar, chili flakes, basil, cilantro, and salt. Add the duck to the marinade and coat well.
  3. Heat a large saut/(c) pan over high heat. Add the duck breasts and saut/(c) until golden brown on both sides and cooked to your desired temperature, about 3 minutes per side for medium rare.
  4. Remove the duck from the pan and keep warm. Deglaze the pan with coffee. Add the reserved marinade and reduce to desired consistency.
  5. In a mixing bowl, combine dashi with sugar and rice wine vinegar. Transfer mixture to a blender and add garlic, fresh ginger, pickled ginger and pinch of salt. Slowly add salad oil to the blender. Refrigerate until needed.
  6. Have fryer heated to 360 °. Deep-fry the menlo until golden brown, about 30 seconds. Remove from the oil to a paper towel lined plate.
  7. On a platter, place deep-fried menlo topped with spring mix. Slice duck breast and place on top of greens. Serve with chilled pickled ginger vinaigrette. Sprinkle with macadamia nuts.

 

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