Vietnamese Grilled Duck Salad With Cucumber, Radishes and Peanuts
- Total Time
- 40 minutes, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- ½cup soy sauce
- 3limes
- 2tablespoons grated ginger
- 2teaspoons toasted (Asian) sesame oil
- 4garlic cloves, finely chopped
- 4duck breast halves 2½ pounds, rinsed and patted dry
- 2tablespoons rice wine vinegar
- 2teaspoons Thai or Vietnamese fish sauce
- 3small jalapeños, seeded
- ¼cup extra-virgin olive or peanut oil
- Kosher salt
- black pepper
- 1large cucumber, peeled and thinly sliced
- 2large carrots, peeled and coarsely grated
- ⅓pound radishes, thinly sliced
- ¼cup chopped cilantro, plus more for garnish
- ¼cup chopped mint, plus more for garnish
- ⅓cup chopped salted roasted peanuts
Nutritional analysis per serving (4 servings)
494 calories; 29 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 8 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 41 grams protein; 2128 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together ¼ cup soy sauce, juice and zest of 1 lime, ginger, and sesame oil. Mash half the garlic into a paste and whisk it into this marinade. Trim away the duck skin and most of the fat (reserve for rendering, if you like). Place the duck in a shallow dish and pour the marinade over it, turning to coat. Cover with plastic wrap and refrigerate for 1 to 12 hours. Remove from the refrigerator 30 minutes before cooking.
- Step 2
In a small bowl, whisk together ¼ cup soy sauce, vinegar, juice of 2 limes, fish sauce, 2 jalapeños (finely chopped) and oil. Mash the remaining garlic to a paste and whisk into this vinaigrette.
- Step 3
Light a grill for high indirect heat (or heat a broiler with a rack 8 inches from the heat). Remove the duck from the marinade, scraping off any excess bits, and season with salt and pepper. Transfer duck to the unlighted portion of the grill; close cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. (If broiling, place duck on a baking sheet. Broil, turning once halfway through, 4 to 5 minutes per side for medium-rare.) Transfer to a cutting board and let it rest for 5 minutes. Thinly slice against the grain.
- Step 4
In a large bowl, toss together cucumber, carrots, radishes, cilantro, mint and 1 jalapeño (thinly sliced), with just enough of the vinaigrette to lightly coat everything. Taste and season with salt and pepper as needed. Toss in the peanuts. Place salad on a large platter and top with sliced meat. Drizzle with more of the vinaigrette, and sprinkle with cilantro and mint.
Private Notes
Comments
I made this with flank steak and it was OUTSTANDING!
This was delicious. I added some shredded red cabbage I had on hand and substituted chopped salted cashews for the peanuts due to peanut allergies. Next time I'll cook the duck for a minute or so less.
Delicious, although as written, too much duck. Salad is crisp, can be sliced and diced ahead of time, and the marinade and dressing can be prepared ahead, too. Duck was perfectly cooked, tender, pink, flavors a fine complement to the salad. Halved recipe for two people, but used a bit more ginger and lime juice/zest for the marinade. Rather than 20 oz of duck the half recipe would have indicated, I used 12 oz. We still had leftovers - served 2 heartily, could have served three easily.
I made this last night and we love loved it. I used chopped romaine and shredded Napa cabbage with peanuts because that is what we had . After marinating the duck for 5 or 6 hours, I used a pan on the stove top, worked great. Oh my it was delicious. So good that I took the left over salad and dressing , added two poached eggs for breakfast. This is be a favorite in our house.I cannot wait to try it with flank steak.
Many of the comments above are spot on. The dressing needs something sweet for balance. I used a half tablespoon of brown sugar but honey would work well too. LOVE the suggestions to add shredded red cabbage. Why not? OK, my wife HATES when people dramatically alter these recipes, BUT, I’m a sucker for the crispy skin, pan seared breast, the low and slow technique from a heavy-bottom skillet that is room temp. So, I marinated the duck meat side down (in the marinade from this recipe) but left the skin dry and marinade-free. I cooked the duck in the traditional way, scoring the fat, which afforded a rendering into a crispy cap, and then flipped it for a 3 minute finish on the meaty side. I let it sit for five minutes and then sliced it. OMFG. Served alongside this salad! Money. And, I couldn’t resist taking the rendered duck fat, tossing it with some halved fingerling potatoes (found them in the pantry), kosher salt, pepper, and air frying for 12 minutes at 400. Yup, winner winner, crispy Vietnamese duck salad dinner!
Definitely needs a good drizzle of honey in the dressing. Also, more peanuts. We used breasts from Wild Fork, which are labeled as 7 ounces but weigh 4 ounces after trimming. Two breasts was enough for two people.