There's a crispy duck salad back in Hell's Kitchen that Rick has been missing in Mazatlán. The duck is fried—almost like chicharrón—paired with pineapple, onions, Thai chiles, lime juice, and fish sauce. In this episode of Sweet Heat, Rick recreates this easy, vibrant dish to counteract cold weather and rich holiday foods. GET THE RECIPE ►►https://f52.co/3mfjaRkCHAPTERS00:00 Intro03:07 Ready, Set, Prep06:21 Time Out!08:58 Fresh Dressing for the Win10:49 Meanwhile in Hell's Kitchen11:03 Oooh...So Crispy14:34 Bring on the Veg21:10 Now, for the Best PartINGREDIENTS 1/2 medium red onion, thinly sliced2 teaspoons Diamond Crystal kosher salt1/3 cup rendered lard1/2 cup roasted, salted cashews1/2 cup roasted, salted peanuts1/2 rotisserie chicken, breast meat removed from bones, shredded, skin saved1/4 cup fish sauce1/4 cup freshly squeezed lime juice1 teaspoon finely grated lime zest1 to 2 fresh Thai chiles or chiles serranos, finely chopped; or 1 to 2 teaspoons sambal oelek2 teaspoons palm sugar or light brown sugar (optional)1 Granny Smith apple, cut into matchsticks1/4 large pineapple, peeled, cored and cut into small pieces1 cup (packed) cilantro leaves with tender stemsLettuce leaves and cooked long-grain white rice, for servingSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
