Jean Georges Vongerichtens Crispy Aromatic Duck Food

JEAN-GEORGES VONGERICHTEN'S CRISPY AROMATIC DUCK

Steps:

• Rinse and dry the duck. Rub it inside and out with a mixture of salt, peppercorns, cumin and spice powder, then refrigerate in a plastic bag overnight.
• Brush the spices off the duck and stuff the ginger and 3-inch lengths of scallion into the cavity. Steam, covered, for 2 hours, adding boiling water as necessary.
• Remove the duck and discard the ginger and scallions. Cool until dry, about 2 hours.
• Cut the duck into quarters, dust with flour and shake off excess. Fry the legs and thighs in peanut oil for 12 to 15 minutes, breasts 8 to 10 minutes, until crisp. Drain, and when cool, shred the meat with a fork.
• To serve, brush each pancake with hoisin to taste, add some shredded duck and scallions and roll up as for Peking duck.

CHICKEN WITH VINEGAR

Steps:

• Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
• Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
• Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
• Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.