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Smoked Duck and Pluot Salad

Smoked Duck and Pluot Salad



  • 2 tablespoons chopped shallot
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon chopped peeled fresh ginger
  • ¼ teaspoon wasabi powder (horseradish powder)*
  • ⅓ cup peanut oil or vegetable oil


  • 6 ounces frisée, torn (about 2 heads)
  • ½ cup chopped salted roasted peanuts, divided
  • ¾ pound Pluots (about 3 large or 5 small), halved, pitted, thinly sliced
  • ¾ pound smoked duck breast, sliced
  • 5 large Thai basil sprigs or 3 regular basil sprigs, leaves torn, stems discarded
  • ¼ cup chopped green onions

Recipe Preparation

For Dressing

  • Puree shallot, vinegar, ginger, and wasabi powder in a mini food processor. Gradually add oil; puree.

For Salad

  • Toss frisée and ¼ cup peanuts in a 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.

Recipe by Amelia Saltsman,Reviews Section

Watch the video: Duck Confit. Byron Talbott (July 2021).