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Let’s get this party started! I was chosen as one of the 20 to participate in the One-Pot Blogger Cooking Party in honor of Emeril’s upcoming book, Sizzling Skillets and Other One-Pot Wonders. This is my first post, there will be nine in total over the next three weeks. I am allowed to share three specific recipes with you from the cookbook, Wok-Seared Duck Salad being the first. I will also be cooking up 6 other dishes of my own choosing and you can drool over my photos and the delectable descriptions!
When I heard of the One-Pot Blogger Cooking Party, I signed right up, then had a slight panic attack with a huge list of what could go wrong in my mind. Last week I received an email saying that I had been chosen along with 19 others (find their blogs listed in the side bar) out of a field of over 100! I was so excited to be included and I couldn’t wait to get my hands on Emeril’s new cookbook. You probably remember I have a slight obsession with cookbooks. I poured through the book finding so many recipes that I want to try. Honestly, it was hard to narrow it down to 9 to share with you!
I chose to make the Wok-Seared Duck Salad as my first post. I had never eaten duck before. The recipe is inspired by a Thai dish called laap, which is usually made of ground chicken, fish, pork, or duck. You could easily substitute chicken thighs for the duck. I have only eaten Thai food once and it was delicious. I was pretty excited to dust off my wok and make Thai food at home with ingredients I had never tried before.
I have to say, it was really easy, it was quick and it was delicious, just the kind of recipe I like to share with you here! My only variation was that I didn’t have the chile, and I’m a big sissy when it comes to spicy food, so I just omitted it. The flavors really come together here and although it was something I have never served before, the whole family loved it.
I will also be having a few giveaways during the next few weeks including a copy of Sizzling Skillet and Other One-Pot Wonders and a set of Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls!
Disclosure: I was provided a copy of the cookbook, a set of the serving dishes by zak!, a bottle of Emeril’s spices, and a small grocery reimbursement. Upon completion I will also receive a few of Emeril’s other cookbooks and one blogger will be chosen to win a T-Fal slow cooker. All opinions shared are my own.
Now for the recipe courtesy of Morrow Cookbooks and The Secret Ingredient Blog.
Wok-Seared Duck Salad
- 2 tablespoons uncooked jasmine rice
- 1 tablespoon minced fresh red Thai bird chile
- 2 magret duck breasts (about 12 ounces each) or 1 ½ pounds other domestic duck breasts
- 1/3 cup minced shallot
- 1 ½ tablespoons peeled and minced fresh ginger
- ¼ cup fish sauce
- ¼ cup freshly squeezed lime juice
- ¼ cup freshly squeezed orange juice
- 1 ½ teaspoons palm sugar or light brown sugar
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- 1 medium head of red leaf lettuce, washed and torn into bite-sized pieces
- 2 cups bean sprouts
- 1 cup julienned red bell pepper
1. Heat a wok over medium-high heat and add the rice. Toast the rice, shaking the wok constantly, until all the grains have turned golden brown, 3 to 4 minutes. Transfer the rice to a mortar and set aside to cool. Once the rice has cooled, grind it using a pestle until it reaches a sandy consistency. Alternatively, grind the toasted rice in a clean spice grinder. Place the rice in a large mixing bowl and set aside.
2. Place the chile in the wok over medium-high heat and cook, shaking the wok, until lightly colored and fragrant, 30 to 60 seconds. Remove the chile from the pan and add to the bowl with the rice.
3. Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily. Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes. Transfer the duck breasts to a cutting board, slice them into thin strips, and return the strips to the wok. Add the shallot and ginger and stir-fry over medium-high heat until the duck is just cooked through, about 2 minutes. Transfer the duck from the wok to the bowl with the rice and chile and set aside.
4. In a small bowl, combine the fish sauce, lime juice, orange juice, and palm sugar and mix well. Pour the mixture over the duck and toss until well coated. Add the cilantro, mint, basil, lettuce, bean sprouts, and julienned red pepper and toss to combine.
5. Serve the salad immediately.