Asian Duck Confit Recipe
Ingredients
| 4 duck leg/thigh portions | ||
| Water | 4 Cup (16 tbs) | |
| Dry sherry | 1 Cup (16 tbs) | |
| 1 medium onion, coarsely chopped | ||
| Honey | 1/4 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| 3 green onions, coarsely chopped | ||
| 1/2 stalk lemongrass, coarsely chopped | ||
| Oyster sauce | 3 Tablespoon | |
| Ginger | 2 Tablespoon, coarsely chopped | |
| Sesame oil | 1 Tablespoon | |
| Garlic | 3 Clove (5gm), crushed | |
| Red pepper flakes | 1 Teaspoon, dried | |
| SHIITAKE MUSHROOM COUSCOUS | ||
| Olive oil | 1 Tablespoon | |
| 1 large leek, trimmed, washed, and cut in julienne strips | ||
| Shiitake mushrooms | 1/2 pound, thinly sliced | |
| Chicken stock | 1 3/4 Cup (16 tbs) | |
| Whole wheat couscous | 1 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
COMBINE THE WATER, sherry, onion, honey, soy sauce, green onions, lemongrass, oyster sauce, ginger, sesame oil, garlic, and red pepper flakes in a large pot and bring to a boil.
Add the duck legs and return to a boil.
Reduce the heat and simmer until the duck is very tender, about 1 1/3 hours.
REMOVE THE DUCK from the broth with a slotted spoon and let cool slightly.
Remove and discard the skin; cover to keep warm.
Using a large spoon, skim off and discard the fat that has risen to the top of the broth.
Strain the broth into a smaller saucepan and boil until reduced by about half, about 20 minutes.
PREPARE THE COUSCOUS while the broth is reducing.
Heat the oil in a medium saucepan over medium heat.
Add the leek and cook, stirring, until it softens and begins to brown, 2 to 3 minutes.
Add the mushrooms and continue cooking until they are tender and begin to give off their liquid, 3 to 4 minutes longer.
ADD THE CHICKEN STOCK and bring to a boil.
Stir in the couscous, remove the pan from the heat, cover, and let sit until the liquid has been absorbed and the couscous is tender, about 5 minutes.
Season to taste with salt.
Keep warm.
RETURN THE DUCK LEGS to the broth and reheat for a few minutes.
Spoon the couscous onto individual plates and top each serving with a duck leg.
Spoon some of the reduced cooking liquid over the duck and couscous and serve.
Add the duck legs and return to a boil.
Reduce the heat and simmer until the duck is very tender, about 1 1/3 hours.
REMOVE THE DUCK from the broth with a slotted spoon and let cool slightly.
Remove and discard the skin; cover to keep warm.
Using a large spoon, skim off and discard the fat that has risen to the top of the broth.
Strain the broth into a smaller saucepan and boil until reduced by about half, about 20 minutes.
PREPARE THE COUSCOUS while the broth is reducing.
Heat the oil in a medium saucepan over medium heat.
Add the leek and cook, stirring, until it softens and begins to brown, 2 to 3 minutes.
Add the mushrooms and continue cooking until they are tender and begin to give off their liquid, 3 to 4 minutes longer.
ADD THE CHICKEN STOCK and bring to a boil.
Stir in the couscous, remove the pan from the heat, cover, and let sit until the liquid has been absorbed and the couscous is tender, about 5 minutes.
Season to taste with salt.
Keep warm.
RETURN THE DUCK LEGS to the broth and reheat for a few minutes.
Spoon the couscous onto individual plates and top each serving with a duck leg.
Spoon some of the reduced cooking liquid over the duck and couscous and serve.
Chef
