Grilled Asian Duck Salad And Sesame Flatbread

Recipe Ingredients

		Asian Spice Rub
1 tablespoon	15ml	Sichuan peppercorns
1 tablespoon	15ml	Fennel seeds
1		Star anise
1/2 teaspoon	2.5ml	Ground cloves
2 tablespoons	30ml	Kosher salt
		Vinaigrette
1/2 cup	118ml	Vegetable oil
1/4 cup	59ml	Seasoned rice wine vinegar - plus
2 tablespoons	30ml	Seasoned rice wine vinegar
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Hoisin sauce
1		Garlic clove - finely minced
		Salt - to taste
		Freshly-ground black pepper - to taste
		Duck Salad
2		Fresh plump duck breasts
1		Fresh watercress - cleaned, and
		Tough stems removed
1		Fresh arugula - cleaned
1 cup	160g / 5.6oz	Fresh bean sprouts
1		Roasted red bell pepper - cut thin strips
1 tablespoon	15ml	Sesame seeds - toasted
		Sesame Flatbread
1 tablespoon	15ml	Dry yeast
2 cups	474ml	Spring water
4 cups	250g / 8.8oz	All-purpose flour - (to 4 1/2)
		= (or half bread flour and
		Half all-purpose flour)
3 tablespoons	45ml	Sesame oil
1 teaspoon	5ml	Sea salt - (to 2)
1 tablespoon	15ml	Black sesame seeds

Recipe Instructions

For the Asian Spice Rub: Toast the spices in a dry skillet over medium heat until fragrant (for about 2 to 3 minutes). Using either an electric spice grinder or mortar and pestle, grind the spices to a soft powder-like consistency.

For the Vinaigrette: Combine all ingredients into a glass bowl. Slowly whisk again before adding to salad greens.

For the Duck Salad: With a sharp knife, score the duck breasts, cutting only through the fat layer. Rub each duck breast with 1/2 teaspoon of the spice rub and let set in the refrigerator for 2 hours.

Place duck breast skin-side down in the center of the cooking grate over low heat. Cook for about 10 minutes. (Be careful of flare-ups that might occur as the result of fat dripping into the fire. If this does occur, turn the breasts over.) If you do not have flare-ups, cook for 10 minutes or to desired degree of doneness. Remove duck from the grill and allow to rest until cool (do not refrigerate).

When the duck is cool enough to handle, slice duck breasts thinly. Cover and set aside.

Pour 1/4 cup of the vinaigrette in the bottom of a large bowl. Toss the duck strips, salad greens, bean sprouts and roasted pepper strips into the bowl and mix well until all ingredients are lightly coated. Place a generous handful of the salad on each grilled flatbread and garnish with toasted sesame seeds. Serve immediately.

For the Sesame Flatbread: Proof the yeast in 1/2 cup warm water. Add the remaining ingredients, except for black sesame seeds, and mix with a dough hook for 10 minutes. After 3 minutes of mixing, adjust the consistency if needed to assure a moist satiny dough.

When fully kneaded, shape the dough into a ball, and place it into a lightly oiled bowl, covered with plastic wrap, to rise. Room temperature is ideal. Allow the dough to rise until doubled, for about 1 1/2 hours.

Punch the dough down, and cut it into 4 pieces. Shape or roll each piece of dough into a 10-inch disk about 1/4-inch thick. Put aside and cover with a damp tea towel while you roll out the remaining disks. Sprinkle with sesame seeds.

Grill each flatbread over low heat in the center of the cooking grate. Turn occasionally to avoid overbrowning. Grill until flatbreads are brown, but still soft enough to fold. Top each with the duck salad.

This recipe yields 4 servings.

Source:
Greensburgh Tribune-Review, 09-05-1999

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