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

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