This is such a fun and scrumptious dinner, light and bright! The key is to use "duck confit" ( so, already cooked sous-vide) which you whip into a fabulous base for thid crunchy sweet and savory meal.
Duck prep: cook the duck per instructions. Usually a boil in the "sous -vide" bag, then baked for a few minutes. For this dish, a sprinkle of Five-spice and a good crisping up under the broiler, in a frying pan or high heat oven.
Vegg prep: a thin julienne of cucumber and scallions are a must, lots! If you wish you can add carrot, radish, iceberg lettuce, snow peas and any other vegg you like for a good crunchy texture. Long thin slices...
Sauce: Hoisin is essential. A quick side sauce mixture of Sambal Oelek (thai chili sauce) and soy sauce is also fun to dab into for a spicy kick.
Asian pancakes are fun to use for a duck wrap. We tried rice paper, and although it worked, not a pretty sight and hard to maneuvre. Otherwise, the duck is awsome on top of salad!
The Noodle Salad: Pre cook rice noodles. Boil for a couple of minutes, rinse under cold water, and drizzle with sesame oil to keep from sticking. We love mixing any crispy lettuce, thinly sliced cabbage, red is fun. Add shredded carrot, scallions, radishes, celery, Top with mandarin/clementine/orange segments and toasted almond slivers. Mango slices are a yummy addition too. Lots of fresh coriander and fresh mint.
A fresh citrus Asian inspired dressing: in a jar mix, 1 tsp. grated ginger, 1/2 tsp minced garlic, rice wine vinegar, bit of balsamic vinegar, squeeze of lime juice, squeeze of fresh orange juice, a hit of soy sauce and a hit of maple syrup. To this, add a 2 to 1 hit of olive oil or canola oil. Shake and taste. Balance the flavours as per your taste. Add salt and pepper if needed.
Peanut sauce can be added to any of the above, it's just so damn good!
1/2 c. creamy peanut butter, add a bit of water until desired consistency. To taste: add rice vinegar, touch of maple syrup, soy sauce, chili paste (crazy for Sambal Oelek) minced ginger. That's about it. Just keep adjusting until you like it best. Can be jarred and kept in the fridge for a long time...great for dumplings!!
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