Asian Brussels Sprout Salad with Duck Leg Confit

Asian brussels sprout salad with duck leg confit

Adapted from a recipe by Jessica Gershman


  • 1

    1 cup Vegetable Oil, for frying

  • 2

    2 slices Fresh Ginger, quarter-size slices

  • 3

    2 Shallots, chopped

  • 4

    1 lb. Brussels Sprouts, root end trimmed with 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 Maple Leaf Farms Duck Leg Confit, meat 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



  • 1

    Use a mortar and pestle to make a paste of garlic, chili and sugar.

  • 2

    Add lime juice, rice vinegar, fish sauce and warm water to the paste then blend. Set aside.

Note: There will be more dressing than needed for the salad.


  • 1

    Using a wok or large saute pan, heat vegetable oil to 350 degrees. Add the slices of ginger to the oil for about 10-15 seconds 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. (Maintain some tenderness in the Brussels sprouts, being 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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Rating Summary
Prep Time: 20 min
Cook Time: 7 min
Ready Time: 27 Minutes
Servings: 4-6 servings