Asian Brussels Sprout Salad with Duck Confit

Student Second Place 2012 Chef Recipe Contest, Jessica Gershman


Prep Time {20 min}

Cook Time {7 min}

Serving Size {4 - 6 servings}


1 cup Vegetable Oil, for frying
2 slices Fresh Ginger, each slice about the size of a quarter
2 Shallots, chopped
1 lb Brussels Sprouts, root end trimmed and any bruised outer leaves removed - shred or slice to 1/8th thickness using a mandolin
1/2 cup Red Cabbage, shredded
1/2 cup Carrots, julienned
2-3 Thai Bird Chilies, seeded and ribs removed, minced
1 cup Duck Confit, shredded and at room temperature
2-3 Tbsp Nuoc Cham Sauce (recipe follows)


Nuoc Cham Sauce:
2 cloves Garlic, minced
1 Thai Bird Chili, seeded and minced
2 Tbsp Sugar
2 Tbsp Lime Juice
1/4 cup Rice Vinegar
1/4 cup Fish Sauce
1/4 cup Warm Water


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1. Use a mortar and pestle to make a paste of garlic, chili, and sugar.
2. Add remaining ingredients and blend. Set aside.
Note: you will have more dressing than needed for the salad.

1. Using a wok or large sauté pan, heat vegetable oil to 350 degrees. Add the slices of ginger to the oil for approximately 10-15 seconds just long enough to release the "chi" of the ginger. Remove immediately and discard. Be careful not to scorch the ginger.
2. Add the shallots to the oil and flash fry 1-2 minutes or until crisp. Pour both the oil and shallots through a strainer, reserving the oil. Drain the shallots on a paper towel.
3. Return oil to the pan and return to 350 degrees, add the Brussels sprouts and fry 3-5 minutes or until beginning to crisp. You want to maintain some tenderness in the Brussels sprouts, be careful not to overcook.
4. Pour the Brussels sprouts and oil through a colander and drain the Brussels sprouts on a paper towel. Discard the oil.
5. Toss the fried Brussels sprouts and shallots with the cabbage, carrot, chilies, and 2-3 tablespoons of dressing. Plate the salad and top with the shredded duck confit. Serve warm.


2012 Chef Recipe Contest

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