Oriental Duck Salad Recipe

Name: Oriental Duck Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 duck breasts, skin on; 1/2 cup soy sauce; 3/4 cup minced garlic; 1 tablespoon minced fresh ginger; 1 teaspoon Chinese 5-spice powder; 2 cups brown sugar; 1/2 teaspoon chili flakes; 1/2 cup minced basil leaves; 1/2 cup minced cilantro leaves; Salt; 1/2 cup brewed Hawaiian coffee; 3/4 ounce bonito flavored soup base (dashi); 2 1/2 cups granulated sugar; 1 cup rice wine vinegar; 1 tablespoon chopped garlic; 3 tablespoons fresh ginger; 12 ounces pickled ginger; Pinch salt; 1 1/2 cups salad oil; Oil, for deep-frying; 4 egg roll wrappers (sometimes called menlo); 6 cups spring mix greens; 1/4 cup chopped macadamia nuts

Servings: persons

4 duck breasts, skin on
1/2 cup soy sauce
3/4 cup minced garlic
1 tablespoon minced fresh ginger
1 teaspoon Chinese 5-spice powder
2 cups brown sugar
1/2 teaspoon chili flakes
1/2 cup minced basil leaves
1/2 cup minced cilantro leaves
Salt
1/2 cup brewed Hawaiian coffee
3/4 ounce bonito flavored soup base (dashi)
2 1/2 cups granulated sugar
1 cup rice wine vinegar
1 tablespoon chopped garlic
3 tablespoons fresh ginger
12 ounces pickled ginger
Pinch salt
1 1/2 cups salad oil
Oil, for deep-frying
4 egg roll wrappers (sometimes called menlo)
6 cups spring mix greens
1/4 cup chopped macadamia nuts

1
Score the top of the duck breast before marinating.
2
Marinade: Combine the soy sauce, garlic, ginger, 5-spice, brown sugar, chili flakes, basil, cilantro, and salt.
3
Add the duck to the marinade and coat well.
4
Heat a large saute pan over high heat.
5
Add the duck breasts and saute until golden brown on both sides and cooked to your desired temperature, about 3 minutes per side for medium rare.
6
Remove the duck from the pan and keep warm.
7
Deglaze the pan with coffee.
8
Add the reserved marinade and reduce to desired consistency.
9
In a mixing bowl, combine dashi with sugar and rice wine vinegar.
10
Transfer mixture to a blender and add garlic, fresh ginger, pickled ginger and pinch of salt.
11
Slowly add salad oil to the blender.
12
Refrigerate until needed.
13
Have fryer heated to 360 degrees F.
14
Deep-fry the menlo until golden brown, about 30 seconds.
15
Remove from the oil to a paper towel lined plate.
16
On a platter, place deep-fried menlo topped with spring mix.
17
Slice duck breast and place on top of greens.
18
Serve with chilled pickled ginger vinaigrette.
19
Sprinkle with macadamia nuts.

2033

kcal

Calories

102

Fat

271

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 4 duck breasts, skin on, 1/2 cup soy sauce, 3/4 cup minced garlic, 1 tablespoon minced fresh ginger, and more.

Yes, Oriental Duck Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Oriental Duck Salad

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