TWICE-COOKED DUCK WITH PEA SHOOTS
The duck meat is meant to be simmered well ahead of the final cooking, so this recipe can be prepared several days ahead. (In the process, a bonus broth is achieved, some of which is used to make the sauce. Leftover broth can be saved for a little noodle soup.) Then, at the last minute, the chopped, cooked meat is briefly stir-fried; showered with aromatics like ginger, orange zest, garlic, cumin and hot pepper; splashed with rice wine; and finished with just-wilted pea shoots.
Provided by David Tanis
Categories dinner, main course
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- With a sharp knife, trim any excess fat from the duck legs, leaving the skin intact. Trim the skin a bit, too, if it seems quite thick. Reserve duck fat for another purpose. Season each leg generously with salt, then sprinkle with the 5-spice powder, rubbing the seasoning into the meat. Place the duck legs in a heavy-bottomed pan along with the ginger slices and onion. Cover with 4 cups water and bring to a boil. Reduce heat and simmer gently, covered, until the meat is fairly tender when probed with a paring knife, about 45 minutes (if using Pekin duck legs, cooking time will probably be less). Take the duck legs from the pot and let them cool. Remove the meat from the bones and chop into rough 1/2-inch pieces. Strain and cool the cooking broth and skim any fat from surface. This step may be done up to 2 days ahead of finishing the dish.
- In a small bowl, stir together the rice wine, soy sauce, brown sugar, orange zest, black bean paste and sesame oil. Put the julienned ginger, chopped garlic, red chile peppers and cumin seed on a small plate. Measure 1 cup of defatted duck broth. Mix the cornstarch and water in a small container. Have all these ingredients in easy reach of the stove.
- In a wok or large cast-iron skillet, heat the vegetable oil over high heat. Add the chopped duck meat and let it sizzle, stirring well, until crisp and lightly browned, about 2 minutes. Season lightly with salt. Lower the heat to medium high and add the ginger, garlic, red chile peppers and cumin seed. Stirring frequently, cook for one minute more, taking care not to burn the garlic. Add the rice wine mixture and duck broth and bring to a brisk simmer. Stir in the cornstarch mixture and cook until lightly thickened, 30 seconds or so. Turn off the heat and add the pea shoots, mixing them into the sauce until barely wilted. Transfer to a serving platter and sprinkle with scallions.
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Ira Diva
[email protected]This dish was a bit too salty for my taste, but the duck was cooked perfectly.
Sagar Gharti
[email protected]I've never had duck before, but this recipe made me a fan. The duck was so tender and juicy, and the pea shoots were a perfect complement. I will definitely be making this again.
sheila Remane
[email protected]This dish is a must-try for any duck lover. The duck is cooked to perfection and the pea shoots add a delicious freshness. I highly recommend this recipe.
Alamin Ala
[email protected]The duck was a bit overcooked, but the pea shoots were delicious.
dan feistner
[email protected]This recipe is a keeper! The duck was cooked perfectly and the pea shoots were a great addition. I will definitely be making this again.
RUSHIGAJIKI Potien
[email protected]I've made this dish several times and it's always a crowd-pleaser. The duck is always moist and flavorful, and the pea shoots add a nice touch of freshness.
MD sopono Khan
[email protected]This dish is amazing! The duck is cooked to perfection and the pea shoots are the perfect accompaniment. I highly recommend this recipe.
Zubair Rajput
[email protected]The duck was a bit dry, but the pea shoots were delicious.
Maruf Mirdha
[email protected]This dish was easy to make and turned out great. The duck was tender and juicy, and the pea shoots were a nice addition. I would recommend this recipe to anyone looking for a delicious and easy-to-make duck dish.
cillian
[email protected]I love the combination of flavors in this dish. The duck is savory and rich, while the pea shoots are light and refreshing. The sauce is also delicious and really brings the dish together.
Wahab zada
[email protected]This dish was a hit with my family! The duck was cooked perfectly and the pea shoots added a delicious freshness. I will definitely be making this again.