Ingredients
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
Salad:
- 1 cup Vegetable Oil, for frying
- 2 slices Fresh Ginger, quarter-size slices
- 2 Shallots, chopped
- 1 lb Brussels Sprouts, root end trimmed with 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 Maple Leaf Farms Duck Leg Confit , meat shredded and at room temperature
Direction
Dressing:
Note: There will be more dressing than needed for the salad.:
- Use a mortar and pestle to make a paste of garlic, chili and sugar.
- Add lime juice, rice vinegar, fish sauce and warm water to the paste then blend. Set aside.
Salad:
- Using a wok or large saute pan, heat vegetable oil to 350 degrees. Add the slices of ginger to the oil for about 10-15 seconds to release the "chi" of the ginger. Remove immediately and discard. Be careful not to scorch the ginger.
- 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.
- Return oil to the pan and return to 350 degrees; add the Brussels sprouts and fry 3-5 minutes or until beginning to crisp. (Maintain some tenderness in the Brussels sprouts, being careful not to overcook.)
- Pour the Brussels sprouts and oil through a colander and drain the Brussels sprouts on a paper towel. Discard the oil.
- 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.