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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 Recipes More Main-Course Salads

Grace Parisi
October 2009

Gallery

Credit: © Con Poulos

Recipe Summary

total:
45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The dressing can be refrigerated overnight.

Notes

Duck confit is available at many specialty markets and at dartagnan.com.

Suggested Pairing

Lightly sweet German Riesling.

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