Best Citrus Pea Sprout Salad Recipes

Asian Duck Confit with Citrus Pea Sprout Salad image

Provided by Ming Tsai

Time 4h39m

Yield 4 to 5 servings

Number Of Ingredients 24

3 cups coarse sea salt
4 cups brown sugar
1 bunch thyme
1 bunch mint
1 bunch cilantro, washed, dried
10 sliced shallots
10 sliced cloves garlic
1/2 cup five-spice powder, toasted
1/4 cup black peppercorns
8 Thai bird chiles, roughly chopped
5 stalks lemongrass, roughly chopped
1 large ginger root, washed, sliced skin on
8 to 10 legs, washed and patted dry
8 pound bag duck fat
1 lemon, juiced
1 lime, juiced
1 orange, juiced
1/2 cup extra-virgin olive oil
1 tablespoon white truffle oil
1/4 cup chopped chives
1/4 cup picked chervil leaves
Salt and black pepper
Salt and black pepper
1 pound sprouts

Steps:

Duck Confit:
Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
Citrus Pea Sprout Salad:
For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
Plating: Place a small mound of the salad on a plate and top with two duck legs.

Citrus Pea Sprout Salad image

Provided by Ming Tsai

Yield 4 servings

Number Of Ingredients 7

Segments from 1 navel orange
Segments from 1 lemon
Segments from 1 lime
1 tablespoon Dijon mustard
1/2 cup canola oil
Salt and black pepper, to taste
1 pound pea sprouts (may substitute with blanched, julienned snow peas)

Steps:

In a blender, add the segments and Dijon and blend on high speed. Drizzle in the oil and season. Toss 1/2 of the vinaigrette with the sprouts, check for seasoning, and add more vinaigrette if necessary. Set aside any leftover vinaigrette.