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Gala Tasting Menu

Duck Salad with Mint and Rau Rum
Chefs Sophie and Eric Banh of Monsoon – Seattle, WA
Adapted by StarChefs

Yield: 4 Servings


    Scallion Oil
  • ¼ cup vegetable oil
  • 3 scallions, thinly sliced

  • Crispy Fried Shallots
  • ½ cup vegetable oil
  • ½ cup shallots, thinly sliced

  • Salad
  • 1 teaspoon red chili
  • 2 Tablespoons sugar
  • 3 Tablespoons fish sauce
  • 1 Tablespoon white vinegar
  • ¼ teaspoon minced garlic
  • 1 Tablespoon lime juice
  • ½ cup shredded cooked duck
  • 1 ½ cups finely shredded white cabbage
  • ½ cup onion, thinly sliced
  • ½ cup fresh mint and rau rum
  • ¼ cup carrot, shredded
  • 2 Tablespoons crispy fried shallots, for garnish
  • 2 Tablespoons peanuts, roasted


For Scallion Oil:
Heat oil in small saucepan until hot, but not smoking. Remove from heat and add scallions. Cool, and reserve until service.

For Shallots:
Heat oil in saucepan until hot but not smoking. Add shallots and fry until crispy and golden brown. Immediately remove shallots from oil with slotted spoon and drain on paper towels. Reserve until service.

For Salad:
In bowl, combine red chili, sugar, fish sauce, vinegar, garlic and lime juice. Let dressing stand 15 minutes. In separate mixing bowl, combine duck, cabbage, onion, mint and rau rum, carrot and scallion oil. Sprinkle dressing over everything and toss well. Transfer salad to platter and garnish with fried shallots and peanuts.

Wine Pairing:
Gallo of Sonoma 1999 Dry Creek Valley Frei Vineyard Zinfandel