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1/2 C soy sauce |
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3/4 C minced garlic |
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1 T minced fresh ginger |
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1 tsp. Chinese 5-spice powder |
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2 C brown sugar |
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1/2 tsp. chili flakes |
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1/2 C minced basil leaves |
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1/2 C minced cilantro leaves |
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1/2 C brewed Hawaiian coffee |
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3/4 oz. bonito flavored soup base (dashi) |
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2 1/2 C granulated sugar |
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1 C rice wine vinegar |
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1 T chopped garlic |
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3 T fresh ginger |
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12 oz. pickled ginger |
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1 1/2 C salad oil |
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4 egg roll wrappers (sometimes called menlo) |
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6 C spring mix greens |
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1/4 C chopped macadamia nuts |
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Score the top of the duck breast before marinating. |
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Combine the soy sauce, garlic, ginger, 5-spice, brown sugar, chili flakes, basil, cilantro, and salt. Add the duck to the marinade and coat well. |
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Heat a large saut/(c) pan over high heat. Add the duck breasts and saut/(c) until golden brown on both sides and cooked to your desired temperature, about 3 minutes per side for medium rare. |
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Remove the duck from the pan and keep warm. Deglaze the pan with coffee. Add the reserved marinade and reduce to desired consistency. |
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In a mixing bowl, combine dashi with sugar and rice wine vinegar. Transfer mixture to a blender and add garlic, fresh ginger, pickled ginger and pinch of salt. Slowly add salad oil to the blender. Refrigerate until needed. |
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Have fryer heated to 360 °. Deep-fry the menlo until golden brown, about 30 seconds. Remove from the oil to a paper towel lined plate. |
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On a platter, place deep-fried menlo topped with spring mix. Slice duck breast and place on top of greens. Serve with chilled pickled ginger vinaigrette. Sprinkle with macadamia nuts. |
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recipe from: foodtv.com, 04/09/03
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