Ingredients Jump to Instructions ↓

  1. 8 duck legs

  2. 1/4 cup kosher salt

  3. 1/2 tablespoon coarse ground and toasted Szechuan peppercorns

  4. 1/4 cup molasses

  5. 1/4 cup Chinese black vinegar

  6. 1/2 tablespoon five-spice powder

  7. 1 cup rice

  8. 1 cup black tea leaves

  9. 1 cup sugar

  10. 1 piece aluminum foil

  11. 2 wet cloths

  12. 1 tablespoon minced garlic

  13. 1 large red onion minced

  14. 1 cup sliced creminis

  15. 1 cup sliced shiitakes

  16. 1 cup sliced chanterelles

  17. 1 tablespoon dark soy sauce

  18. 2 cups orzo

  19. 1 tablespoon minced thyme , sprigs for garnish

  20. 1/2 cup dry red wine

  21. 3 to 5 cups hot chicken stock

  22. 1 tablespoon white truffle oil

  23. 1 tablespoon chive batons, for garnish Salt and black pepper Canola, oil to cook This recipe utilizes the leftovers from above.

  24. 1 tablespoon Dijon

  25. 1/2 tablespoon sambal

  26. 2 limes, juiced

  27. 2 cups shredded duck meat

  28. 1 large red onion, sliced and caramelized

  29. 1 mango , peeled and sliced

  30. 2 cups shredded iceberg lettuce

  31. 1 sliced tomato

  32. 2 large whole wheat burrito or lavash Salt and black pepper

Instructions Jump to Ingredients ↑

  1. Mix salt and peppercorns and season duck legs, place in sealed container and let brine overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses , vinegar and five-spice. Brush the glaze on the legs and place in the steamer. Steam for 1 to 1 1/2 hours on low steam, occasionally brushing on more glaze and checking water level. Legs should be tender. Remove steamer and dump out remaining water and wipe clean. Line with foil and add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top and seal with wet cloths around the steamer. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Legs may be served directly form the steamer, or if you wish, pan sear or deep fry in oil to bring out the golden brown color. In a large, hot skillet coated lightly with oil, brown garlic and onions, about 5 minutes. Add mushrooms, soy sauce and season. Add orzo and thyme and stir. Deglaze with wine and reduce by 50 percent. Reduce heat to medium and slowly add stock one ladle at a time. Stock should be completely absorbed before adding more. Continue adding stock until a creamy texture is achieved (like risotto ). Check for seasoning and whisk in the truffle oil. Plating: In a large paste bowl, mound some ragout. Place 2 legs on top, criss-crossed and garnish with thyme sprig and chives Plating: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias. Yield: 2 servings Wine Recommendation: Dutton Ranch, Pinot Noir , Sebastopol Vineyards, Russian River Valley,1995


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