This zippy salad is a great way to use incredibly moist and flavorful duck confit, which is cured in salt, then poached in fat. Tossing the salad with cracklings (duck skin crisped in a pan) adds superb crunch.
More Thai RecipesMore Main-Course Salads
8 duck confit legs—skin cut into fine strips, meat shredded (see Note)
1 tablespoon finely chopped fresh ginger
1 large garlic clove, minced
1 serrano chile, seeded and minced
2 tablespoons light brown sugar
3 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
2 tablespoons water
1 1/4 pounds baby Bibb lettuce, leaves separated
1/2 cup mint leaves
1/2 cup cilantro leaves
How to Make It
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.
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.
In a large bowl, toss the lettuce with the mint, cilantro, duck, cracklings and dressing. Transfer to plates and serve.
Duck confit is available at many specialty markets and at dartagnan.com.
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