Asian Brussels Sprouts Salad with Duck Confit
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Credit: Jessica Gershman, Student, The Art Institute of Indianapolis, Indianapolis
The National Culinary Review, July/August 2013
1 cup vegetable oil
2 slices (quarter-size) fresh ginger
2 shallots, chopped
1 lb. Brussels sprouts, root end trimmed, bruised outer leaves removed, shred or slice 1/8-inch thick
½ cup shredded red cabbage
½ cup julienned carrots
2-3 Thai bird chilies, seeded, ribs removed, minced
1 cup duck confit, shredded, room temperature
Nuoc Cham Sauce (recipe follows)
Nuoc Cham Sauce
2 garlic cloves, minced
1 Thai bird chili, seeded, minced
2 T. sugar
2 T. lime juice
¼ cup rice vinegar
¼ cup fish sauce
¼ cup warm water
1. In wok or large saute pan, heat vegetable oil to 350ºF. Add ginger for 10-15 seconds (do not scorch). Remove immediately; discard.
2. Add shallots to oil; flash fry 1-2 minutes, or until crisp. Pour oil and shallots through strainer; reserve oil. Drain shallots on paper towel.
3. Return oil to pan; return to 350ºF. Add Brussels sprouts; fry 3-5 minutes, or until beginning to crisp (do not overcook).
4. Pour Brussels sprouts and oil through colander; drain Brussels sprouts on paper towel. Discard oil.
5. Toss Brussels sprouts and shallots with cabbage, carrot, chilies and 2-3 T. nuoc cham sauce. Plate salad; top with shredded duck confit. Serve warm.
Nuoc Cham Sauce
Method: Use mortar and pestle to make paste of garlic, chili and sugar. Add lime juice, rice vinegar, fish sauce and warm water; blend.
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