Asian Duck Confit With Shiitake Mushroom Couscous Recipes

ASIAN DUCK CONFIT WITH HOISIN AND FIVE-SPICE GUACAMOLE

Steps:

• Mix together the sugar, salt, cilantro, olive oil, onion, vinegar, fish sauce, sriracha, oregano, thyme, garlic, lime juice, bay leaves, ginger, and black pepper in a large bowl. Add the duck legs and let marinate, 1 hour.
• Line the bottom of a tall pan with a layer of duck fat. Place the duck legs on top, then cover with another layer of duck fat. Place in the refrigerator for 24 hours.
• Preheat the oven to 300 degrees F.
• Melt the remaining duck fat in a large ovenproof pot. Wipe the marinade off the duck legs and place them in the warm fat. Transfer the pot to the oven. Roast until meat is falling off the bone, 2 1/2 to 3 1/2 hours. Pull duck legs from fat.
• Reheat the duck in a pan over medium heat until brown and crispy on both
• sides. Garnish with a drizzle of hoisin and serve with a side of Five-Spice Guacamole.
• Slice the avocados in half, working the knife carefully around the pit. Twist the two halves in opposite directions, remove the pits, and scoop the flesh into a large bowl. Add the lime juice and toss to coat, then drain off and reserve any unincorporated juice. Add the five-spice powder, salt and sesame seeds. Using a potato masher, mash the avocados to desired consistency. Fold in the onions, jalapeno, cilantro and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour, then serve.

ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD

Steps:

• Duck Confit:
• Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
• Citrus Pea Sprout Salad:
• For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
• Plating: Place a small mound of the salad on a plate and top with two duck legs.

ASIAN DUCK CONFIT WITH SHIITAKE MUSHROOM COUSCOUS

Steps:

• TRIM EXCESS FAT from the duck legs.
• COMBINE THE WATER, sherry, onion, honey, soy sauce, green onions, lemongrass, oyster sauce, ginger, sesame oil, garlic, and red pepper flakes in a large pot and bring to a boil. Add the duck legs and return to a boil. Reduce the heat and simmer until the duck is very tender, about 1 1/2 hours.
• REMOVE THE DUCK from the broth with a slotted spoon and let cool slightly. Remove and discard the skin; cover to keep warm. Using a large spoon, skim off and discard the fat that has risen to the top of the broth. Strain the broth into a smaller saucepan and boil until reduced by about half, about 20 minutes.
• PREPARE THE COUSCOUS while the broth is reducing. Heat the oil in a medium saucepan over medium heat. Add the leek and cook, stirring, until it softens and begins brown, 2 to 3 minutes. Add the mushrooms and continue cooking until they are rider and begin to give off their liquid, 3 to 4 minutes longer.
• ADD THE CHICKEN STOCK and bring to a boil. Stir in the couscous, remove the pan from the heat, cover, and let sit until the liquid has been absorbed and the couscous tender, about 5 minutes. Season to taste with salt. Keep warm.
• RETURN THE DUCK LEGS to the broth and reheat for a few minutes. Spoon the couscous onto individual plates and top each serving with a duck leg. Spoon some of the reduced cooking liquid over the duck and couscous and serve.

ASIAN NOODLES WITH BARBECUED DUCK CONFIT

Steps:

• Soak noodles in cold water to cover 30 minutes.
• While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.
• Preheat oven to 450°F with rack in middle.
• Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to bowl with carrots.
• Bring a pasta pot of water to a boil.
• Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan. Brush or spoon about half of glaze over skin side of duck. Roast duck until well browned, about 20 minutes.
• Turn on broiler. Brush duck with remaining glaze, then broil 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.
• Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.
• Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
• Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary

CHINESE-STYLE DUCK CONFIT

Steps:

• Combine the peppercorns and salt in a heavy skillet and toast over moderate heat, stirring, until the salt turns off-white, about 5 minutes.
• Adjust the heat so the peppercorns do not burn, but expect them to smoke.
• Let the mixture cool slightly, then run through a spice grinder or food processor until you get a very fine powder.
• Sieve to get rid of any husks from the peppercorns.
• Set aside.
• Sprinkle about 1/3 (about 1 tbl.) of the pepper-salt generously over the duck legs, massaging it well into the skin.
• Save the rest of the pepper-salt for another use.
• Put the legs in a zip-lock bag or a glass container covered tightly with plastic wrap and let marinate in the fridge overnight.
• Let come to room temperature before cooking.
• Heat a large heavy casserole over moderate heat until hot enough to evaporate a bead of water on contact.
• Add 2 tbl.
• of the duck fat and swirl to glaze the bottom of the pan.
• Add the duck legs in a single layer and brown on both sides.
• Adjust the heat so the skin browns without scorching and drizzle in a bit more fat if needed.
• Remove the pot from the heat and carefully drain off any burned fat.
• Return the pot and seared duck legs to moderate heat.
• Add the duck fat and the confit seasonings.
• Nudge the legs from the bottom while the mixture comes to a gentle simmer, then adjust the heat so that the fat does not boil.
• Simmer uncovered until the duck is very tender at it's thickest part and almost falling off the bone, about 40 minutes.
• Use tongs to carefully transfer the legs to a shallow container.
• Let the fat cool until tepid, about 30 minutes, then carefully strain over the duck legs.
• Discard the solids.
• Arrange the legs so they are completely submerged in the fat, and place, uncovered, in the refrigerator.
• Once the fat congeals, cover the container tightly.
• In this state, the confit can be stored for 1 day to 2 weeks before using.
• To serve, warm the container over low heat or in a slow oven until the fat turns liquid, then remove the legs.
• Strip the legs of skin, then pull the meat from the bone in shreds.
• Discard the skin, bones and any cartilage.
• The meat is best when just taken from the bone, but you can store it in the refrigerator in shreds, just warm to room temperature before using.
• You may have to adjust the seasonings with more pepper-salt.
• The seasoned duck fat can be frozen indefinitely.
• Strain through several layers of dry cheesecloth to trap excess pepper-salt, then seal and freeze for your next batch of confit.
• On the second go-round you won't need to season the duck fat, but you will need to add 2 cups of fresh duck fat to the pot in order to cover the same amount of legs.

CHINESE DUCK WITH SHIITAKE MUSHROOMS AND WIDE RICE STICKS

Steps:

• Make the broth: Remove meat with skin from duck; keep legs intact. Cut meat into large chunks; remove excess fat, and discard. Set aside. Remove fat from bones; cut bones into large pieces. Put 6 cups water, the bones, star anise, cinnamon stick, ginger, about two-thirds of the scallions, dried shrimp, fish sauce, and sugar into a large pot. Bring to a simmer; skim foam from the surface. Cook, covered, 45 minutes. Pour through a fine sieve into another large pot; discard solids. Let broth stand 10 minutes; skim fat from the surface. Return to a simmer.
• Add mushrooms to broth, and cook until they are tender, about 5 minutes. Add duck meat and remaining scallions; cook until duck is heated through. Reduce heat to low, and cover.
• Bring a large pot of water to a boil. Add sprouts; cook until slightly softened, about 2 minutes. Using a slotted spoon, transfer to a plate. Add bok choy to pot, and cook until bright green and tender, about 5 minutes. Transfer to plate.
• Bring a large pot of water to a boil. Add noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.
• Using a slotted spoon, remove duck meat; divide among 4 serving bowls. Divide noodles, sprouts, and bok choy among bowls. Ladle broth into bowls, dividing evenly. Serve immediately.