Asian Brussels Sprout Salad with Duck Confit

Asian brussels sprout salad with duck leg confit

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.

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Prep Time: 20 min
Cook Time: 7 min
Ready Time: 30 Minutes
Servings: 4-6