Active Time
Total Time
45 MIN
Serves : 8
© Con Poulos

How to Make It

Step 1    

In a large nonstick skillet, cook the duck skin over moderate heat until golden and crisp, about 8 minutes. Using a slotted spoon, transfer the cracklings to a plate. Pour off all but 2 tablespoons of the fat in the skillet and add the meat. Cook over moderate heat until tender and crispy in spots, about 7 minutes. Let cool slightly.

Step 2    

Meanwhile, in a mortar (or using a mini food processor), pound the ginger, garlic, chile and brown sugar to a coarse paste. Stir in the fish sauce, lime juice and water.

Step 3    

In a large bowl, toss the lettuce with the mint, cilantro, duck, cracklings and dressing. Transfer to plates and serve.

Make Ahead

The dressing can be refrigerated overnight.


Duck confit is available at many specialty markets and at

Suggested Pairing

Lightly sweet German Riesling.

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