Five Spice Duck Tostada With Ginger Chile Cream Dressing Food

FIVE-SPICE DUCK

Steps:

• To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
• Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
• Preheat a grill.
• When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.

FIVE SPICE SEARED DUCK - ASIAN GREENS SPRING ROLL

Steps:

• For the duck: Rub the breasts with half of the sesame oil and season with five spice powder and salt. In a hot saute pan add the remaining oil and sear the duck breast, skin side down, until skin had started to get crisp. Turn the breasts over and sear on the other side for one minute, then turn skin side down again and transfer pan to a 400 degree oven and cook until duck is medium. About 6 minutes. Remove breasts and set aside. When meat is cool enough to cut, slice very thin.
• For the spring rolls: Lay a spring roll wrapper on a flat surface, then add a small amount of Asian greens, carrot and cucumber to the center of the wrapper. Lay three or four slices of duck on top of the vegetables. Fold each side of the wrapper in towards the center so the sides just touch. Then carefully roll the spring roll up tightly making sure the seal is tight. Repeat process until all rolls are completed.
• For the vinegar: In a large bowl add all ingredients together and whisk.

FIVE-SPICE DUCK TOSTADA WITH GINGER-CHILE CREAM DRESSING

Steps:

• In a saute pan, toast the Szechuan peppercorns, coriander seeds, black peppercorns, and star anise over medium-high heat for 3 to 4 minutes, until fragrant. Remove from the heat and let cool. Grind the toasted spices in a coffee grinder to the consistency of course salt and pour into a small bowl. Add the garlic powder, salt, and curry powder and mix well.
• Preheat the oven to 400 degrees F.
• Prick the skin of the duck all over with the point of a very sharp knife. Rub the duck with the spice mixture. Place in a roasting pan and roast for 20 minutes. Decrease the temperature to 350 degrees F and cook for another 40 minutes, until the juices run clear when a thigh is pierced. Transfer the duck to a platter, reserving the duck fat in the pan.
• When the duck cools, remove the skin and the meat and julienne both. Place the skin in a small saute pan. Add 2 tablespoons of the reserved duck drippings and saute slowly over low heat. Cook for about 15 minutes, until the fat is rendered from the skin and the skin is crispy. Transfer to paper towels to drain.
• Place all the ingredients except the canola oil in a blender. Blend for 1 minute. With the motor running, slowly add the canola oil. If the dressing is too thick, add a small amount of water to thin it to desired consistency.
• In a large bowl, mix the greens, carrot, jicama, green onion, cranberries, macadamia nuts, and mango. Drizzle with 3/4 cup of the dressing and toss to coat.
• To assemble the dish, divide the dressed greens among the tortillas and mound in the center. Divide the duck meat among the salads. Top with the wonton strips and duck skin cracklings and serve.

MOJAVE MADRAS

Steps:

• To an ice filled pint glass, combine all the ingredients, except the lime wedge. Shake quickly and pour into a serving glass. Garnish with a lime wedge and serve.

FIVE-SPICE DUCK BREAST WITH BLACKBERRIES

Steps:

• Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
• Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
• Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
• Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
• To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.

FIVE SPICE DUCK

Steps:

• Heat oven to 375 with rack set in middle level.
• Wash duck, discarding excess fat, dry duck.
• Combine soy sauce, dark soy sauce, sugar, and five-spice powder. Stir until sugar dissolves.
• Loosen skin from duck breast and leg joint too. Rub marinade all into them, between the meat and the skin, rub some into the cavity as well, put the ginger in there, truss with string (essential).
• Put a rack in a roasting pan. Place on duck with the breast side facing down. Bake 45 minutes, baste often. Turn, bake 45 minutes more, baste often still.
• Rest 15 minutes before carving, tenting with foil if desired.

DUCK (OR CHICKEN) & CHILE MOLE TOSTADAS

Steps:

• For the MOLE: Pull the stems off the chiles and shake out the seeds.
• Set the seeds aside.
• Wipe off the chiles with a damp paper towel.
• Heat 1 tablespoon of the oil in a heavy skillet.
• Working in batches, add the chiles and fry until toasty but not dark brown.
• If they get too dark, they become bitter so watch carefully.
• Add more oil as needed.
• As chiles are done, transfer them to a bowl.
• Add a little oil to the chile-toasting pan and toast the bread slices in it.
• (You could also brush the slices with oil and toast them in a 350 degrees oven for 12 to 15 minutes.) Using the same pan, toast 1/4 cup reserved chile seeds until brown but not burned.
• Remove from pan and set aside.
• Add the sesame seeds to the pan and toast until browned.
• If more oil is needed, add it by the teaspoonful.
• Remove the seeds from the pan and set aside.
• Cut the tomatoes and onions in half and rub with olive oil.
• Place on a baking sheet and broil for about 10 to 12 minutes, turning them once, until slightly charred (this gives the mole even more flavour).
• Put half of the chiles, bread, tomatoes, onion, garlic and 1 cup broth in a blender and puree.
• Transfer to a large pot.
• Repeat with the remaining chiles, bread, tomatoes, onion and garlic.
• Add 1 cup broth; puree.
• Put half of the peppercorns, cloves, chile seeds and sesame seeds in a spice grinder and grind to a powder.
• Add to the pot.
• Repeat.
• Add the chocolate to the pot along with the salt and remaining chicken stock.
• Simmer over low heat for 45 minutes.
• Remove from heat and let cool for 30 minutes, then strain.
• Tear the poultry into bite-size pieces (discard bone, skin and fat) and heat in the mole sauce just until warm.
• Serve with rice or Tostada Mix.
• TOSTADA Mix: Toss the cabbage, radishes and cilantro in a large bowl.
• Whisk together the garlic, salt, lemon juice, vinegar, brown sugar, cumin, red pepper flakes and olive oil until emulsified.
• Add half of the dressing to the slaw and toss.
• Taste, and add more dressing if desired.
• To serve tostaditas or tostadas: Place a couple of heaping tablespoons of chicken (or turkey or duck) mole on a crisped tortilla and top with slaw.
• Garnish with a sprinkling of feta cheese.