By Melissa Clark
- Total Time
- 40 minutes, plus marinating
- Rating
- 5(91)
- Notes
- Read community notes
This zesty, cool and satisfying dish is worth making on any steamy summer night. The duck (you could use flank steak in a pinch, or for value) is marinated in a Vietnamese-inspired combination of soy sauce, lime, ginger, garlic, rice wine vinegar and fish sauce. The meat is grilled over indirect heat, and the result is meat beautifully infused with the flavors of the marinade. A crunchy slaw of cucumbers, radishes and carrots strewn with herbs and roasted peanuts finishes off the dish.
Featured in: Duck Fat for Later, a Salad for Now
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Ingredients
Yield:4 servings
- ½cup soy sauce
- 3limes
- 2tablespoons grated ginger
- 2teaspoons toasted (Asian) sesame oil
- 4garlic cloves, finely chopped
- 4duck breast halves 2½ pounds, rinsed and patted dry
- 2tablespoons rice wine vinegar
- 2teaspoons Thai or Vietnamese fish sauce
- 3small jalapeños, seeded
- ¼cup extra-virgin olive or peanut oil
- Kosher salt
- black pepper
- 1large cucumber, peeled and thinly sliced
- 2large carrots, peeled and coarsely grated
- ⅓pound radishes, thinly sliced
- ¼cup chopped cilantro, plus more for garnish
- ¼cup chopped mint, plus more for garnish
- ⅓cup chopped salted roasted peanuts
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
494 calories; 29 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 8 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 41 grams protein; 2128 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Whisk together ¼ cup soy sauce, juice and zest of 1 lime, ginger, and sesame oil. Mash half the garlic into a paste and whisk it into this marinade. Trim away the duck skin and most of the fat (reserve for rendering, if you like). Place the duck in a shallow dish and pour the marinade over it, turning to coat. Cover with plastic wrap and refrigerate for 1 to 12 hours. Remove from the refrigerator 30 minutes before cooking.
Step
2
In a small bowl, whisk together ¼ cup soy sauce, vinegar, juice of 2 limes, fish sauce, 2 jalapeños (finely chopped) and oil. Mash the remaining garlic to a paste and whisk into this vinaigrette.
Step
3
Light a grill for high indirect heat (or heat a broiler with a rack 8 inches from the heat). Remove the duck from the marinade, scraping off any excess bits, and season with salt and pepper. Transfer duck to the unlighted portion of the grill; close cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. (If broiling, place duck on a baking sheet. Broil, turning once halfway through, 4 to 5 minutes per side for medium-rare.) Transfer to a cutting board and let it rest for 5 minutes. Thinly slice against the grain.
Step
4
In a large bowl, toss together cucumber, carrots, radishes, cilantro, mint and 1 jalapeño (thinly sliced), with just enough of the vinaigrette to lightly coat everything. Taste and season with salt and pepper as needed. Toss in the peanuts. Place salad on a large platter and top with sliced meat. Drizzle with more of the vinaigrette, and sprinkle with cilantro and mint.
Ratings
5
out of 5
91
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Cooking Notes
Gayle
I made this with flank steak and it was OUTSTANDING!
Anne
This was delicious. I added some shredded red cabbage I had on hand and substituted chopped salted cashews for the peanuts due to peanut allergies. Next time I'll cook the duck for a minute or so less.
Jessica
I haven't cooked the duck part of this, but I make the rest of the salad to go with other dishes all the time and it's wonderful. I like adding shredded cabbage too.
Barbara
Delicious, although as written, too much duck. Salad is crisp, can be sliced and diced ahead of time, and the marinade and dressing can be prepared ahead, too. Duck was perfectly cooked, tender, pink, flavors a fine complement to the salad. Halved recipe for two people, but used a bit more ginger and lime juice/zest for the marinade. Rather than 20 oz of duck the half recipe would have indicated, I used 12 oz. We still had leftovers - served 2 heartily, could have served three easily.
Liz B.
I only made the duck portion of this but next time will absolutely make the salad, it would be a perfect meal. Marinated whole boneless skin-on duck breasts for about 5 hours and they came out SO perfectly tender. Because I was aiming for crispy skin I went low and slow in a cast iron to render the fat. Even though I went a bit past medium rare (pulled it around 135 and rested for 10 mins, should’ve pulled it earlier), it was still great. Will def be making this marinade again!
Laura G.
Made various pantry adaptations, but stuck to the general spirit (broiler version) and it came out well. Great use of plethora of CSA daikon! Julienned instead of discs. Next time would not exceed 5minutes/side for duck. In our household of two, one D’Artagnam breast half serves two.
Condiment queen
From now on, this is how I will cook duck.
Condiment queen
The duck is particularly great marinated for several hours and cooked on the grill. Vermicelli noodles are a nice addition.
Carl
This goes remarkably well with cornish hens or poussin. Spatchco*ck the hens (cut the backbone out, save for stock); flatten the hens, and put them in the marinade. The marinade will be improved with some lemongrass, smashed and chopped. Roast in a 400 degree oven until done (about 35-45 minutes). Proceed with the salad as described, put the hens (or half a hen) on the salad.
Armstrongs
we cooked the duck in a cast iron pan with the fat on, slowly. it was delicious. my only addition would be adding a bit of sugar to the vinaigrette.
Jodi
I mix in cold rice vermicelli noodles and it’s very tasty and satisfying.
Hart
I halved the marinade for 2 duck breast halves and served them 2 different ways (2 meals, 2 people). With this recipe I also halved the vinaigrette (per other commenters) and served 1 sliced duck breast over the salad on a little bed of baby kale. I served the 2nd duck breast sliced over Melissa Clark’s Wild Rice Salad with Clementines. Good summer eating for a family of two!
MK
I left this to marinate for a full 24 hrs, added shredded red cabbage and a touch of maple syrup to the dressing to give a touch of sweetness - SO GOOD. Will def make this again! note: the recipe makes quite a lot of dressing.
loumorri
Very good. Used too much lime juice (much more than recipe). so it was a bit too acidic. Shredded cabbage sounds like a good addition..needs some crunch.
Barbara
Delicious, although as written, too much duck. Salad is crisp, can be sliced and diced ahead of time, and the marinade and dressing can be prepared ahead, too. Duck was perfectly cooked, tender, pink, flavors a fine complement to the salad. Halved recipe for two people, but used a bit more ginger and lime juice/zest for the marinade. Rather than 20 oz of duck the half recipe would have indicated, I used 12 oz. We still had leftovers - served 2 heartily, could have served three easily.
CeCe
This has been a summer go to since I first saw it. Delicious, light and satisfying.
Es
What to do with leftover roast duck! Excellent summer supper. I went right to step 2 and made the salad and vinaigrette, Served all on a bed of lettuce. Tasty and you can add whatever vegetables you have on hand.
Jessica
I haven't cooked the duck part of this, but I make the rest of the salad to go with other dishes all the time and it's wonderful. I like adding shredded cabbage too.
Anne
This was delicious. I added some shredded red cabbage I had on hand and substituted chopped salted cashews for the peanuts due to peanut allergies. Next time I'll cook the duck for a minute or so less.
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