Recipes
Asian Brussels Sprouts Salad with Duck Confit

Asian Brussels Sprouts Salad with Duck Confit

Recipe: Jessica Gershman. Yield: 4 to 6 servings.

For the Nuoc Cham sauce:
2 cloves garlic, minced
1 Thai Bird chili, seeded and minced
2 Tbsps. sugar
2 Tbsps. lime juice
¼ cup rice vinegar
¼ cup fish sauce
¼ cup warm water

1 cup vegetable oil, for frying
2 slices fresh ginger, each slice about the size of a quarter
2 shallots, chopped

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish