International•gourmet
Asian Bok Choy Salad
Duck legs cured with sea salt and aromatic Thai spices. Poached low and slow in it's own fat until fall of the bone tender, then oven roasted to get an evenly crispy skin. Served on a bed of bok choy orange salad dressed with a homemade orange vinaigrette.
- Prep time
- 5 min
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups bok choy (cut into 1 inch size)
- 1/2 cup shredded carrot
- 2-3 tbsp scallions (use white and green parts)
- 2 tbsp chopped cilantro
- 20 Thai basil leaves
- 1 navel orange (supreme)
- 1/4 cup navel orange juice (about 1 orange)
- Juice of 1 lime
- 1 tbsp fish sauce
- 2-3 tsp honey
- 1 tsp sriracha sauce
- 1 tsp duck fat or olive oil
- 1 tsp sesame oil
Instructions
- 1
Mix ingredients for dressing together in a small bowl.
- 2
Add all the ingredients for salad in a large mixing bowl.
- 3
Pour dressing over salad and toss to combine.