This is the end of the first of three weeks of cooking from Emeril’s “Sizzling Skillets and Other One-Pot Wonders” cookbook, and what have we learned? Well, we learned that Cajun Shrimp Stew is delicious and that adding pumpkin puree and smoked pork chops to the Tuscan White Bean Soup only makes it better! Stay tuned for week two were I’ll be cooking from Miami!

Don’t miss the zak! giveaway on that post either, it’s a great set for setting out your tailgating snacks, dips or even using as prep bowls! You could set them up in the center of the table for this salad: chopped basil in one, mint in the other, cilantro in another one! You’ll still have four left for the bean sprouts, red pepper, extra dressing and lime wedges! Grab your biggest bowl, wash and drain your greens and place it in the center. This is a great way to get the family involved in preparing meals, where everyone can add as much or as little of each ingredient as they want. Bring out the duck breast on a wooden cutting board and slice at the table, sprinkling with the toasted and ground jasmine rice for even more fun!

Truth be told, I rarely eat salads. Wait, let me rephrase that. I rarely eat simple greens with a slight dressing. When I do eat salads, the bowls are filled to the brim with avocados, bacon, corn, chicken/beef, cheese, more vegetables and a delicious dressing. Chunky salads, that rarely contain lettuce or any sort of leafy green. What’s your salad preference? 

When I saw this Wok-Seared Duck Salad, I realized it’d been a while since I had duck; the Thai flavors in this also called out at me, urging me to make it. And then I saw the “jasmine rice”. Looking over the picture, I didn’t see the rice. I re-read the recipe and focused. The raw rice was toasted, ground and tossed with the cooked duck. This process did not sound appealing to me, but I gave it a chance either way. The verdict? It’s a very small amount of rice, so it’s not very noticeable, but it did add a different texture to the salad. You’ll need to make this one yourself and tell me your thoughts on it. I wasn’t a fan of the toasted rice, but my brothers seemed to like it. Serve the toasted, ground rice on the side and have your guests sprinkle it as they wish.

Did I forget to take a picture of this salad? Why yes, yes I did. Enjoy the gorgeous picture below courtesy of the #SizzlingSkillets cookbook! My salad looked similar, only I chopped the duck breast into squares to be able to have a piece in each bite!

Wok Seared%2BDuck%2BSalad
Photo Credit: Emeril’s Sizzling Skillets and Other One Pot Wonders
Wok-Seared Duck Salad
Recipe from Emeril’s Sizzling Skillets and Other One-Pot Wonders
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 (see page 213)
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.
4 servings

Want to get even more involved in our #SizzlingSkillets Cooking Party? Follow that hashtag on Twitter to stay updated on giveaways and new recipes by the other 19 bloggers! Below I’m sharing some great links as well: 

Full disclosure: For my commitment to this blogger cooking party, I received a copy of this cookbook, as well as a set of Emeril – by Zak! Table Art 7-piece Flame-Shaped Serving Bowls, and Emeril Seasoning; a $50 grocery reimbursement and Emeril cookbooks upon completion of the party. The top performing blogger, as selected by T-Fal, will be awarded an Emeril by T-Fal Slow Cooker. YOU will be eligible to win a copy of the cookbook, as well as the 7-piece zak! set. 

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9 Comments

  1. I too hesitated at the rice, but forged ahead. We decided it was an interesting texture, but it made me think that a little cooked quinoa sprinkled over the salad would be the way to go. We loved the salad and look forward to having it again.

    Reply

  2. The dressing flavors sound lovely and bright–bet it’s lovely against the richness of the duck. I’ve never had toasted, ground rice before, but my gut is saying “would not like.” Still, I could do some Serious Damage to that salad, ma’am!

    Reply

  3. Oh my goodness, I love this Duck Salad! It’s unbearable! Just reading the recipe makes me want to go to market now and get all the ingredients to try this! Duck-delish!

    Reply

  4. I’ve never cooked duck at home, but do like it, and the flavors in this Rcipe sound wonderful. I’m with you on the toasted rice…not sure if I’ll like it…But will give it a try! Happy Sunday 🙂

    Reply

  5. I cannot wait to get this cookbook. There are so many wonderful recipes that I’m seeing floating around. This one sounds great too, I need to experiment with duck more!

    Reply

  6. I liked the toasted rice too, but agree it should be held until the end and sprinkled on.

    Reply

  8. toasted rice with salad! so interesting! will have to try that soon :). hugs.

    Reply

  9. I actually liked the toasted rice. I’ve only eaten Thai once before I made this and I had never eaten duck. So it was all new to me. This has been really great trying all of Emeril’s great recipes.

    Reply