Recipes > Salad > Asian Brussels Sprout Salad with Duck Leg Confit

Asian Brussels Sprout Salad with Duck Leg Confit

Name: Brussel Sprouts Duck Confit Salad Recipe
Total time: 27 min
Cuisine: Asia
Ingredients: 2 cloves Garlic, minced; 1 Thai Bird Chili, seeded and minced; 2 Tbsp Sugar; 2 Tbsp Lime Juice; 1/4 cup Rice Vinegar; 1/4 cup Fish Sauce; 1/4 cup Warm Water; 1 cup Vegetable Oil, for frying; 2 slices Fresh Ginger, quarter-size slices; 2 Shallots, chopped; 1 lb Brussels Sprouts, root end trimmed with any bruised outer leaves removed - shred or slice to 1/8th thickness using a mandolin; 1/2 cup Red Cabbage, shredded; 1/2 cup Carrots, julienned; 2-3 Thai Bird Chilies, seeded and ribs removed, minced; 1 cup Maple Leaf Farms Duck Leg Confit, meat shredded and at room temperature

Adapted from a recipe by Jessica Gershman

Ingredients

Sauce

2 cloves Garlic, minced
1 Thai Bird Chili, seeded and minced
2 Tbsp Sugar
2 Tbsp Lime Juice
1/4 cup Rice Vinegar
1/4 cup Fish Sauce
1/4 cup Warm Water

Salad

1 cup Vegetable Oil, for frying
2 slices Fresh Ginger, quarter-size slices
2 Shallots, chopped
1 lb Brussels Sprouts, root end trimmed with any bruised outer leaves removed - shred or slice to 1/8th thickness using a mandolin
1/2 cup Red Cabbage, shredded
1/2 cup Carrots, julienned
2-3 Thai Bird Chilies, seeded and ribs removed, minced
1 cup Maple Leaf Farms Duck Leg Confit, meat shredded and at room temperature

Directions

Dressing

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

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.

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.