Asian Brussels Sprout Salad with Duck Confit
Student Second Place 2012 Chef Recipe Contest, Jessica Gershman
Ingredients
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1
1 cup Vegetable Oil, for frying
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2
2 slices Fresh Ginger, each slice about the size of a quarter
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3
2 Shallots, chopped
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4
1 lb Brussels Sprouts, root end trimmed and any bruised outer leaves removed - shred or slice to 1/8th thickness using a mandolin
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5
1/2 cup Red Cabbage, shredded
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6
1/2 cup Carrots, julienned
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7
2-3 Thai Bird Chilies, seeded and ribs removed, minced
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8
1 cup Duck Confit, shredded and at room temperature
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9
2-3 Tbsp Nuoc Cham Sauce (recipe follows)
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10
2 cloves Garlic, minced
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11
1 Thai Bird Chili, seeded and minced
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12
2 Tbsp Sugar
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13
2 Tbsp Lime Juice
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14
1/4 cup Rice Vinegar
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15
1/4 cup Fish Sauce
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16
1/4 cup Warm Water
Directions
Dressing
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1
Use a mortar and pestle to make a paste of garlic, chili, and sugar.
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2
Add remaining ingredients and blend. Set aside.
Note: you will have more dressing than needed for the salad.
Salad
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1
Using a wok or large sauté pan, heat vegetable oil to 350 degrees. Add the slices of ginger to the oil for approximately 10-15 seconds just long enough to release the "chi" of the ginger. Remove immediately and discard. Be careful not to scorch the ginger.
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2
Add the shallots to the oil and flash fry 1-2 minutes or until crisp. Pour both the oil and shallots through a strainer, reserving the oil. Drain the shallots on a paper towel.
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3
Return oil to the pan and return to 350 degrees, add the Brussels sprouts and fry 3-5 minutes or until beginning to crisp. You want to maintain some tenderness in the Brussels sprouts, be careful not to overcook.
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4
Pour the Brussels sprouts and oil through a colander and drain the Brussels sprouts on a paper towel. Discard the oil.
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5
Toss the fried Brussels sprouts and shallots with the cabbage, carrot, chilies, and 2-3 tablespoons of dressing. Plate the salad and top with the shredded duck confit. Serve warm.
