2magret duck breastsabout 12 ounces each or 1 ½ pounds other domestic duck breasts
1/3cupminced shallot
1 ½tablespoonspeeled and minced fresh ginger
¼cupfish saucesee page 213
¼cupfreshly squeezed lime juice
¼cupfreshly squeezed orange juice
1 ½teaspoonspalm sugar or light brown sugar
½cupfresh cilantro leaves
½cupfresh mint leaves
½cupfresh basil leaves
1medium head of red leaf lettucewashed and torn into bite-sized pieces
2cupsbean sprouts
1cupjulienned red bell pepper
Instructions
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.