Asian Duck Confit With Citrus Pea Sprout Salad Food

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ASIAN DUCK CONFIT WITH HOISIN AND FIVE-SPICE GUACAMOLE



Asian Duck Confit with Hoisin and Five-Spice Guacamole image

Provided by Aaron May

Time P1DT4h45m

Yield 8 servings

Number Of Ingredients 28

4 cups light brown sugar
3 cups coarse kosher salt
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/2 cup chopped white onion
1/4 cup white vinegar
1 tablespoon fish sauce
1 tablespoon sriracha
1 ounce fresh oregano
1 ounce fresh thyme
8 cloves garlic
Juice of 4 limes
3 bay leaves
1 thumb-size knob fresh ginger
Ground black pepper, to taste
8 duck legs
8 to 10 pounds duck fat
1 tablespoon hoisin
Five-Spice Guacamole, recipe follows
2 Hass avocados
Juice of 1 lime
1 teaspoon Chinese five-spice powder
1/2 teaspoon kosher salt
1/2 teaspoon toasted sesame seeds
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
1 tablespoon chopped fresh cilantro
1 clove garlic, minced

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 NOODLES WITH BARBECUED DUCK CONFIT



Asian Noodles with Barbecued Duck Confit image

Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery rice noodles and tender duck, its skin crisped under the broiler. When roasting the duck, be careful not to overcook it-you don’t want it to dry out and become stringy.

Provided by Paul Grimes

Categories     Duck     Broil     Vinegar     Green Bean     Carrot     Noodle     Soy Sauce     Simmer     Gourmet     Lunar New Year

Yield Makes 4 (main course) servings

Number Of Ingredients 17

For noodles:
7 ounces (1/4-inch-wide) dried rice-stick noodles (rice vermicelli)
2 medium carrots, cut into matchsticks
1/4 pound Chinese long beans or regular green beans, cut into 1-inch lengths
4 Confit Duck Legs at room temperature
1/2 cup chopped scallions (about 3)
2 cups coarsely torn mixed fresh herbs such as mint, cilantro, and basil
For glaze:
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
2 teaspoons Sriracha (Southeast Asian chile sauce)
For sauce:
1/4 cup soy sauce
3 tablespoons Chinese black vinegar (preferably Chinkiang)
1 1/2 tablespoons packed dark brown sugar
1 teaspoon Asian sesame oil
1 garlic clove, finely chopped

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

ASIAN DUCK SALAD



Asian Duck Salad image

Provided by Trish Hall

Categories     dinner, salads and dressings

Time 45m

Yield 6 Servings

Number Of Ingredients 11

1 roasted duck or chicken
1/2 teaspoon salt
1 bunch Chinese long green beans
1/2 pound fresh or canned water chestnuts
2 mangoes
2 scallions
1 red pepper
Juice of 3 limes
1/3 cup peanut oil
1 tablespoon fresh chopped ginger root
Salt and freshly ground black pepper to taste

Steps:

  • Remove duck or chicken meat from bones and shred.
  • Trim green beans, cut into three-inch lengths.
  • Fill a large pot with water and bring to boil. Add 1/2 teaspoon salt and green beans and cook about five minutes. Drain and rinse in cold water.
  • Peel and halve water chestnuts. Peel and dice mangoes. Chop the scallions. Remove seeds and ribs from pepper and cut into thin strips.
  • In a large bowl, mix lime juice with oil. Add mango and ginger root. Mix, and add the meat, beans, water chestnuts, scallions and peppers. Mix gently. Season with salt and pepper. Arrange on a large platter.

Nutrition Facts : @context http, Calories 546, UnsaturatedFat 24 grams, Carbohydrate 28 grams, Fat 36 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 893 milligrams, Sugar 18 grams, TransFat 0 grams

ASIAN DUCK SALAD



Asian Duck Salad image

A lovely light meal that is extremely healthy and full of flavour. You can also purchase cooked duck from your chinese take-away/restaurant and shred the meat instead of cooking the duck yourself. I am sure you could use chicken if preferred as well.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 duck breasts, skin removed
1 carrot, peeled and julienned
100 g snow peas, trimmed and thnly sliced
100 g sugar snap peas, trimmed
1 red chile, deseeded thinly sliced
200 g Chinese cabbage, finely shredded
100 g bean sprouts, trimmed
coriander leaves
20 g sliced almonds
1 teaspoon ginger, finely frated
2 garlic cloves, crushed
1/4 fresh lime juice
1 teaspoon sesame oil
1 tablespoon tamari
1/4 teaspoon honey

Steps:

  • To make dressing combine all ingredients in a bowl and mix well.
  • Heat a non-stick frying pan, Add duck and cook 5 minutes each side. Remove and cover to stand for 10 minutes.
  • Meanwhile combine carrot, snow peas, sugar snap peas, and chilli in heatproof bowl. Cover with boiling water and drain immediately and refresh under cold water. Drain, return to bowl.
  • Thinly slice duck across the grain. Add to carrot mixture along with cabbage, bean sprouts, shallots, coriander and almonds.
  • Drizzle as much dressing over salad as you like and toss to combine.
  • Serve.

Nutrition Facts : Calories 334.4, Fat 17, SaturatedFat 3.9, Cholesterol 163.2, Sodium 371.5, Carbohydrate 12, Fiber 3.8, Sugar 5.2, Protein 34

DUCK CONFIT



Duck Confit image

This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family.

Provided by Bryce Gifford

Categories     World Cuisine Recipes     European     French

Yield 2

Number Of Ingredients 8

2 uncooked Peking duck legs
1 tablespoon kosher salt
1 lemon, zested and thinly sliced
3 cloves garlic, crushed
1 tablespoon whole allspice berries
1 tablespoon juniper berries
2 sprigs fresh thyme
2 cups rendered duck fat

Steps:

  • Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
  • Preheat the oven to 200 degrees F (93 degrees C).
  • Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
  • Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

Nutrition Facts : Calories 2520.5 calories, Carbohydrate 9.5 g, Cholesterol 330.4 mg, Fat 270.5 g, Fiber 5.3 g, Protein 20.1 g, SaturatedFat 90 g, Sodium 2988.7 mg

PEAR AND DUCK CONFIT SALAD



Pear and Duck Confit Salad image

Categories     Salad     Duck     Blue Cheese     Pear     Pecan     Winter     Gourmet

Yield Serves 4,

Number Of Ingredients 9

1 teaspoon Dijon mustard
1 tablespoon Sherry vinegar
5 tablespoons extra-virgin olive oil
2 tablespoons finely chopped shallot
1/2 cup pecans, coarsely chopped
2 confit duck legs
3 firm-ripe Anjou or Bartlett pears (preferably red)
8 cups mixed greens, such as frisée (French curly endive), tender watercress sprigs, and baby spinach leaves
2 ounces crumbled Roquefort or other blue cheese (1/2 cup), optional

Steps:

  • Preheat oven to 250°F.
  • Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
  • Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
  • Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
  • Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.

CHINESE-STYLE DUCK CONFIT



Chinese-Style Duck Confit image

The title really says it all - duck confit with a Chinese twist. From one of my favorite chefs, the late, but very great, Barbara Tropp, and her great cookbook, China Moon.

Provided by P48422

Categories     Duck

Time P1DT40m

Yield 3 1/2 cups shredded confit

Number Of Ingredients 10

1 tablespoon szechwan pepper
2 tablespoons kosher salt
2 lbs fresh fat duck hindquarters (about 4)
6 -7 cups freshly rendered duck fat
1 head garlic, smashed
1/2 orange zest, of scrubbed and finely pared
1 1/2 star anise, broken into points
8 slices fresh ginger, smashed (quarter-sized coins)
1/4 teaspoon whole coriander seeds or 1/4 teaspoon fennel seed, crushed
4 scallions, cut into 1 inch nuggets and smashed

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.

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