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.

A bright dressing for salads and vegetables.

Ratio

Garlic 3 mlShallot 15 mlSalt 1 mlPepper 1 mlWhite Wine Vinegar 15 mlDuck Fat 45 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): Garlic, Shallot, Salt, Pepper, White Wine Vinegar, Duck Fat, Light Soy.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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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