Thai Green Salad with Duck Cracklings
Recipe from Food & Wine

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.


Thai Green Salad with Duck Cracklings
Con Poulos

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Servings: 8
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Asian Cuisine, Duck and Goose, Green Salad, Salad, Thai Cuisine
 
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Ingredients
  • 8 
    duck confit legs, skin cut into fine strips, meat shredded (see Note)
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  • 1  tablespoon
    finely chopped fresh ginger
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  • 1 
    large garlic clove, minced
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  • 1 
    serrano chile, seeded and minced
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  • 2  tablespoons
    light brown sugar
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  • 3  tablespoons
    Asian fish sauce
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  • 2  tablespoons
    fresh lime juice
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  • 2  tablespoons
    water
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  • 1 1/4  pounds
    baby Bibb lettuce, leaves separated
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  • 1/2  cup
    mint leaves
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  • 1/2  cup
    cilantro leaves
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Directions
1.
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.
2.
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.
3.
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.

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