Emeril Recipe: Wok Seared Duck Salad
Photo Credit: Emeril’s Sizzling Skillets
I was recently chosen to be one of 20 bloggers to taste and test recipes from Emeril’s Sizzling Skillets Cookbook. As part of the cooking party, we were given 3 complete recipes that we can share with our reader’s, then the other 6 recipes that we choose we are reviewing; however unable to share the full recipe. Do not fret though because later on during the party, I will be giving you a chance to win a FREE copy of Emeril’s Sizzling Skillets.
This week, I am going to focus on showing you a few of the sample recipes we were given. The one thing I really love about this cookbook is how each chapter is divided. It is divided by which particular pot or pan you will need to make that “one pot wonder”. For instance, there are sections for woks, slow cookers, and dutch ovens. I will likely be focusing on slow cooker recipes; however, this one utilizes a wok.
- 2 tablespoons uncooked jasmine rice
- 1 tablespoon minced fresh red Thai bird chile
- 2 magret duck breasts (about 12 ounces each) or 1 ½ pounds other domestic duck breasts
- 1/3 cup minced shallot
- 1 ½ tablespoons peeled and minced fresh ginger
- ¼ cup fish sauce (see page 213)
- ¼ cup freshly squeezed lime juice
- ¼ cup freshly squeezed orange juice
- 1 ½ teaspoons palm sugar or light brown sugar
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- 1 medium head of red leaf lettuce, washed and torn into bite-sized pieces
- 2 cups bean sprouts
- 1 cup julienned red bell pepper
1. Heat a wok over medium-high heat and add the rice. Toast the rice, shaking the wok constantly, until all the grains have turned golden brown, 3 to 4 minutes. Transfer the rice to a mortar and set aside to cool. Once the rice has cooled, grind it using a pestle until it reaches a sandy consistency. Alternatively, grind the toasted rice in a clean spice grinder. Place the rice in a large mixing bowl and set aside.
2. Place the chile in the wok over medium-high heat and cook, shaking the wok, until lightly colored and fragrant, 30 to 60 seconds. Remove the chile from the pan and add to the bowl with the rice.
3. Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily. Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes. Transfer the duck breasts to a cutting board, slice them into thin strips, and return the strips to the wok. Add the shallot and ginger and stir-fry over medium-high heat until the duck is just cooked through, about 2 minutes. Transfer the duck from the wok to the bowl with the rice and chile and set aside.
4. In a small bowl, combine the fish sauce, lime juice, orange juice, and palm sugar and mix well. Pour the mixture over the duck and toss until well coated. Add the cilantro, mint, basil, lettuce, bean sprouts, and julienned red pepper and toss to combine.
5. Serve the salad immediately.
I will admit when I see the ingredient list or the title of this recipe, I’m immediately overwhelmed. That is why I love being apart of this cooking party, it’s a challenge for me to get out of my cooking comfort zone and try dishes I would not normally try.
Once I read more over his ingredient list for this recipe as well as many others in the book, the bulk of the ingredients use spices and seasonings that you will likely already have. There are really just a few items you would possibly need to by.
Have you cooked any Emeril recipes? What’s your favorite?
The links to Emeril’s books are amazon affiliates.