Oriental Duck Salad



  1. 4 duck breasts, skin on
  2. 1/2 cup soy sauce
  3. 3/4 cup minced garlic
  4. 1 tablespoon minced fresh ginger
  5. 1 teaspoon Chinese 5-spice powder
  6. 2 cups brown sugar
  7. 1/2 teaspoon chili flakes
  8. 1/2 cup minced basil leaves
  9. 1/2 cup minced cilantro leaves
  10. Salt
  11. 1/2 cup brewed Hawaiian coffee
  12. 3/4 ounce bonito flavored soup base (dashi)
  13. 2 1/2 cups granulated sugar
  14. 1 cup rice wine vinegar
  15. 1 tablespoon chopped garlic
  16. 3 tablespoons fresh ginger
  17. 12 ounces pickled ginger
  18. Pinch salt
  19. 1 1/2 cups salad oil
  20. Oil, for deep-frying
  21. 4 egg roll wrappers (sometimes called menlo)
  22. 6 cups spring mix greens
  23. 1/4 cup chopped macadamia nuts


  1. Score the top of the duck breast before marinating.
  2. Marinade: Combine the soy sauce, garlic, ginger, 5-spice, brown sugar, chili flakes, basil, cilantro, and salt.
  3. Add the duck to the marinade and coat well.
  4. Heat a large saute pan over high heat.
  5. Add the duck breasts and saute until golden brown on both sides and cooked to your desired temperature, about 3 minutes per side for medium rare.
  6. Remove the duck from the pan and keep warm.
  7. Deglaze the pan with coffee.
  8. Add the reserved marinade and reduce to desired consistency.
  9. In a mixing bowl, combine dashi with sugar and rice wine vinegar.
  10. Transfer mixture to a blender and add garlic, fresh ginger, pickled ginger and pinch of salt.
  11. Slowly add salad oil to the blender.
  12. Refrigerate until needed.
  13. Have fryer heated to 360 degrees F.
  14. Deep-fry the menlo until golden brown, about 30 seconds.
  15. Remove from the oil to a paper towel lined plate.
  16. On a platter, place deep-fried menlo topped with spring mix.
  17. Slice duck breast and place on top of greens.
  18. Serve with chilled pickled ginger vinaigrette.
  19. Sprinkle with macadamia nuts.