Seared Duck Salad with Hoisin Marmalade Glaze
This Seared Duck Salad features crispy duck breast covered in a glossy Hoisin Marmalade Glazed perched on top of a raw yu choy and cashew slaw dressed in a sharp and tangy rice wine vinegar vinaigrette.
Equipment
- 1 Large skillet
- 1 mandoline
Ingredients
- 1 shallot thinly sliced
- ¼ cup rice wine vinegar
- 2 Cara Cara oranges divided
- 1 duck breast
- ¼ cup Shaoxing wine
- 2 tbsp hoisin heaping
- 1 tbsp marmalade
- 2 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp sambal oelek
- ½ tsp salt
- 2 cups yu choy finely chopped
- ¼ head red cabbage shredded
- 3 scallions finely chopped
- 2 small carrots sliced thin on a mandolin
- 1 cup lightly salted cashews
- 2 tbsp sesame seeds
- fresh mint leaves
- gochugaru ** for sprinkling
Instructions
- Place the shallot in a small bowl and cover it with the rice wine vinegar. Set it aside to pickle.1 shallot, ¼ cup rice wine vinegar
- Juice one of the Cara Cara oranges and set the juice aside. Segment the second orange and squeeze any excess juice into the shallots. Set the orange segments aside as well.2 Cara Cara oranges
- Create a series of shallow cuts on the fat layer of the duck in a crosshatch formation. Make sure you don't cut through to the flesh. Generously season the fat side and lightly season the flesh side with salt.1 duck breast
- Place the duck fat side down in a cold skillet and place over medium-low heat. Cook the duck for 15 minutes, draining the fat every so often. *** Flip the duck and increase the heat to medium. Cook for another 5 minutes or until the duck registers an internal temperature of 130°F. **** Take the duck out of the skillet, tent it in foil, and let rest for 10 minutes.
- Deglaze the pan with the wine and add the orange juice, marmalade, and hoisin. Cook until the sauce is glossy and pour it over the duck breast.¼ cup Shaoxing wine, 2 tbsp hoisin, 1 tbsp marmalade
- Add sesame oil, honey, sambal oelek, and salt to the pickled shallots and whisk to combine. Place the yu choy, orange segments, red cabbage, scallions, carrots, cashews, and sesame seeds in a large bowl. Pour the dressing over top and toss to coat.2 tbsp sesame oil, 1 tbsp honey, 1 tbsp sambal oelek, ½ tsp salt, 2 cups yu choy, ¼ head red cabbage, 3 scallions, 2 small carrots, 1 cup lightly salted cashews, 2 tbsp sesame seeds
- Place the salad in a couple of bowls. Slice the duck and add the slices to the bowls. Garnish with fresh mint leaves and a sprinkling of chili flakes. Serve immediately.fresh mint leaves, gochugaru **
Notes
** Gochugaru is a Korean chili powder. If you can't find gochugaru, you can use crushed red pepper flakes instead.
*** Make sure you keep the fat for making duck fat potatoes for breakfast the next day. Duck fat is also excellent for greasing popover tins.
**** This will result in a rare duck breast. If you would prefer your duck a little more well-done, cook the duck for an additional 2-3 minutes. 140°F will get you a medium duck breast while 155°F is well done.