Smoked Duck and Pluot SaladMisha Gravenor Photography
Smoked duck is available at some supermarkets, specialty foods stores, and Asian markets, and from dartagnan.com. Smoked chicken or smoked turkey make great substitutes.
Recipe information
Yield
Makes 8 servings
Ingredients
Dressing:
2 tablespoons seasoned rice vinegar
2 tablespoons chopped shallot
1 tablespoon chopped peeled fresh ginger
1/4 teaspoon wasabi powder (horseradish powder)*
1/3 cup peanut oil or vegetable oil
Salad:
6 ounces frisée, torn (about 2 heads)
1/2 cup chopped salted roasted peanuts, divided
3/4 pound Pluots (about 3 large or 5 small), halved, pitted, thinly sliced
3/4 pound smoked duck breast, sliced
5 large Thai basil sprigs or 3 regular basil sprigs, leaves torn, stems discarded
1/4 cup chopped green onions
Special Equipment
Mini processor
Preparation
For dressing:
Step 1
Puree vinegar, shallot, ginger, and wasabi powder in mini processor. Gradually add oil; puree.
For salad:
Step 2
Toss frisée and 1/4 cup peanuts in medium bowl with enough dressing to coat. Divide salad among plates. Arrange Pluots and duck over frisée. Spoon more dressing over salad. Sprinkle with basil, green onions, and remaining peanuts.
Step 3
- Sold in the Asian foods section of some supermarkets and at Japanese markets.
