| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
Poultry, Salads, Main dish |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Matchstick strips fresh ginger (from a 3-inch piece), plus 4 nickel-size slices, smashed |
| 6 |
tb |
Soy sauce |
| 3 |
tb |
Mushroom soy sauce* |
| 6 |
tb |
Sake or dry sherry |
| 2 |
|
Scallions including green tops, cut into 1-inch pieces |
| 1 1/2 |
tb |
Chopped cilantro leaves and stems |
| 2 |
lb |
Boneless, skinless duck breasts |
| 1/3 |
c |
Sliced blanched almonds |
| 1 |
c |
Cooking oil |
| 2/3 |
lb |
Bite-size pieces of mixed lettuces, such as fris.e, mizuna and radicchio (about 4 quarts) |
| 1 |
tb |
Grated fresh ginger |
| 4 |
ts |
Orange juice |
| 1/2 |
ts |
Grated orange zest |
| 2 |
ts |
Balsamic vinegar |
| 1/2 |
ts |
Soy sauce |
| 1 |
pn |
Fresh-ground black pepper |
| 6 |
tb |
Oil reserved from frying ginger |
INSTRUCTIONS
SALAD
GINGER DRESSING
*Available at Asian markets
1. In a shallow glass dish or stainless-steel pan, combine the smashed
ginger slices, the soy sauce, mushroom soy sauce, sake, scallions and
cilantro. Add the duck breasts in a single layer and turn to coat. Marinate
at room temperature for 1 hour, turning once.
2. Heat the oven to 350°. Spread the almonds on a baking sheet and toast
until golden brown, about 8 minutes. Let cool.
3. Meanwhile, in a small frying pan, heat the oil over moderate heat to
375°. Remove the pan from the heat, add the ginger matchsticks and stir
just until golden, about 10 seconds. With a slotted spoon, remove the
ginger and drain on paper towels. Let the oil cool and then strain and set
aside.
4. Heat a wok or large frying pan over high heat until a bead of water
evaporates on contact. Add 2 teaspoons of the reserved ginger oil and swirl
to coat the pan. Remove half of the duck breasts from the marinade and add
them to the wok in a single layer. Sear the duck until nicely browned,
about 2 minutes. Turn and sear the other side, about 1 minute. Turn the
breasts again and cook until medium-rare, 3 to 5 minutes longer. Remove the
duck breasts and let stand for 3 minutes. Repeat with the remaining duck.
5. Slice the duck breasts on the diagonal into 1/4-inch strips and transfer
to a medium bowl. Whisk the Ginger Dressing, add 3 tablespoons to the duck
and toss to coat. In a large bowl, toss the greens with the remaining
dressing. Mound the salad on six large plates and arrange the duck strips
on top. Sprinkle with the toasted almonds and fried ginger matchsticks.
Ginger Dressing (Makes about 1/2 cup)
1. Put the ginger in a strainer set over a small bowl and press firmly to
extract the juice. (You should have about 1-1/2 teaspoons.)
2. Add the orange juice and zest, the balsamic vinegar, soy sauce and
pepper. Add the oil slowly, whisking. The smokiness of the duck and the
flavors of ginger and orange suggest pairing the dish with a full-bodied
California pinot noir or a fruity zinfandel.
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Mar 23, 1998
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