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Asian Duck Confit Recipe
|Duck leg/Duck thigh||4 (Use Either Leg Or Thigh Portions)|
|Water||4 Cup (64 tbs)|
|Dry sherry||1 Cup (16 tbs)|
|Onion||1 Medium, coarsely chopped|
|Honey||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Green onions||3 , coarsely chopped|
|Lemongrass stalk||1⁄2 , chopped|
|Oyster sauce||3 Tablespoon|
|Chopped ginger||2 Tablespoon (Coarsely Chopped)|
|Sesame oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Dried red pepper flakes||1 Teaspoon|
|For shiitake mushroom couscous|
|Olive oil||1 Tablespoon|
|Leek||1 Large, trimmed, washed, and cut in julienne strips|
|Shiitake mushrooms||1⁄2 Pound, cleaned, trimmed, and thinly sliced|
|Chicken stock||1 3⁄4 Cup (28 tbs)|
|Whole wheat couscous||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6526 Calories from Fat 3341
% Daily Value*
Total Fat 372 g571.6%
Saturated Fat 89.1 g445.6%
Trans Fat 0 g
Cholesterol 12.6 mg
Sodium 9045.9 mg376.9%
Total Carbohydrates 358 g119.3%
Dietary Fiber 30.8 g123.2%
Sugars 99.2 g
Protein 452 g904.5%
Vitamin A 93.2% Vitamin C 108.2%
Calcium 31.8% Iron 66.6%
*Based on a 2000 Calorie diet
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.
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.