Duck-Fat Soy Vinaigrette

Name: Duck-Fat Soy Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (75 ml)
Cuisine: French Classic
Ingredients: 1 medium garlic clove, crushed & minced (~½ tsp) Garlic; 1 Tbsp chopped shallot (15 ml) Shallot; ¼ tsp salt (1.25 ml) Salt; ¼ tsp black pepper (1.25 ml) Pepper; 1 Tbsp white wine vinegar (15 ml) White Wine Vinegar; 3 Tbsp duck fat, peanut oil, olive oil, or mix (45 ml) Duck Fat; 1 tsp light soy sauce (5 ml) Light Soy

Independent adaptation of a publicly published Jacques Pépin recipe. Not affiliated with, sponsored by, or endorsed by Jacques Pépin.

DRESSING · DUCK & RED OAK SALAD

In the published recipe, this is the dressing for skillet duck with red oak salad.

Jacques Pépin's duck-fat soy vinaigrette for red oak salad.

On the jar

DUCK-FAT SOY

Method: shake
Yield: about ¼ cup
Ingredients: 7
Jar batch: 3.9× recipe

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Ratio

DUCK FAT 45 mlW.WINE VINEGAR 15 mlLIGHT SOY 5 ml

Ingredients

Garlic1 medium garlic clove, crushed & minced (~½ tsp)
Shallot1 Tbsp chopped shallot (15 ml)
Salt¼ tsp salt (1.25 ml)
Pepper¼ tsp black pepper (1.25 ml)
White Wine Vinegar1 Tbsp white wine vinegar (15 ml)
Duck Fat3 Tbsp duck fat, peanut oil, olive oil, or mix (45 ml)
Light Soy1 tsp light soy sauce (5 ml)

Method

Pour to the lines in order (bottom → top): DUCK FAT, W.WINE VINEGAR, LIGHT SOY.
Add by count: 4 CLOVES GARLIC, 1 SHALLOT.
Season to finish: SALT (about 1 tsp), PEPPER (about ¾ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 2 national awards

Duck-Fat Soy VinaigretteNATIONAL AWARD WINNEROn the jar: DUCK-FAT SOY
Soy-Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: SOYDIJON
Garlic-Dijon-Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC WINE
Garlic Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC DIJON

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Provenance

French technique teacher and TV host based in Madison, Connecticut; James Beard Lifetime Achievement and Cookbook Hall of Fame. Former Howard Johnson's corporate kitchens and Le Pavillon lineage.

Adapted from a Jacques Pépin recipe (Jacques Pépin / KQED Essential Pépin).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jacques Pépin / KQED Essential Pépin (published as “Duck-Fat Soy Vinaigrette”). Full citation lives in Provenance.

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