Recipes > Appetizers > Asian Brussels Sprout Salad with Duck Confit

Asian Brussels Sprout Salad with Duck Confit

Name: Asian Brussels Sprout Salad with Duck Confit
Total time: 30 min
Cuisine: Asia
Ingredients: 1 cup Vegetable Oil, for frying; 2 slices Fresh Ginger, each slice about the size of a quarter; 2 Shallots, chopped; 1 lb Brussels Sprouts, root end trimmed and any bruised outer leaves removed - shred or slice to 1/8th thickness using a mandolin; 1/2 cup Red Cabbage, shredded; 1/2 cup Carrots, julienned; 2-3 Thai Bird Chilies, seeded and ribs removed, minced; 1 cup Duck Confit, shredded and at room temperature; 2-3 Tbsp Nuoc Cham Sauce (recipe follows); 2 cloves Garlic, minced; 1 Thai Bird Chili, seeded and minced; 2 Tbsp Sugar; 2 Tbsp Lime Juice; 1/4 cup Rice Vinegar; 1/4 cup Fish Sauce; 1/4 cup Warm Water

Student Second Place 2012 Chef Recipe Contest, Jessica Gershman

Ingredients

1
1 cup Vegetable Oil, for frying
2
2 slices Fresh Ginger, each slice about the size of a quarter
3
2 Shallots, chopped
4
1 lb Brussels Sprouts, root end trimmed and any bruised outer leaves removed - shred or slice to 1/8th thickness using a mandolin
5
1/2 cup Red Cabbage, shredded
6
1/2 cup Carrots, julienned
7
2-3 Thai Bird Chilies, seeded and ribs removed, minced
8
1 cup Duck Confit, shredded and at room temperature
9
2-3 Tbsp Nuoc Cham Sauce (recipe follows)
10
2 cloves Garlic, minced
11
1 Thai Bird Chili, seeded and minced
12
2 Tbsp Sugar
13
2 Tbsp Lime Juice
14
1/4 cup Rice Vinegar
15
1/4 cup Fish Sauce
16
1/4 cup Warm Water

Directions

Dressing

1
Use a mortar and pestle to make a paste of garlic, chili, and sugar.
2
Add remaining ingredients and blend. Set aside.

Note: you will have more dressing than needed for the salad.

Salad

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.
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.
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.
4
Pour the Brussels sprouts and oil through a colander and drain the Brussels sprouts on a paper towel. Discard the oil.
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.