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Asian Duck Confit

Canadian.Recipes's picture
Ingredients
  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)
  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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Everyday

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