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Ginger Duck Salad With Green Tea Dressing

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Ingredients
  Duck legs 4
  Mushroom soy sauce 1⁄2 Cup (8 tbs)
  Low sodium soy sauce 1⁄4 Cup (4 tbs)
  Chinese black vinegar/Unseasoned rice vinegar 3 Tablespoon
  Sake 3 Tablespoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Onion 1⁄2 Small, thinly sliced crosswise
  Star anise 1⁄2 , broken
  Minced fresh ginger 1 Tablespoon
  Garlic clove 1 Large, smashed
  Unseasoned rice vinegar 1 Tablespoon
  Canola oil 2 Tablespoon
  Green tea powder 1⁄4 Teaspoon (Matcha, Plus More For Dusting)
  Salt To Taste
  Asian pear/Bosc pear 1 , cored and cut into thin wedges
  Mizuna/Mesclun greens 3 Ounce
  Shredded napa cabbage 1 Cup (16 tbs)
Directions

1. Preheat the oven to 325° Put the duck legs in a medium enameled cast-iron casserole. Add both soy sauces, the black vinegar, sake, sugar, onion, star anise, ginger and garlic. Add enough water to just cover and bring to a boil. Cover the casserole and transfer it to the oven. Braise the duck for 1 1/2 hours, or until it is very tender. Remove the duck legs from the liquid and let cool. Discard the duck skin and braising liquid. Pull the meat from the bones in large shreds.
2. In a bowl, whisk the rice vinegar with the oil and the 1/2 teaspoon of green tea. Season with salt. Add the Asian pear, mizuna and cabbage and toss. Transfer to plates, top with the shredded duck, sprinkle with green tea powder and serve.

Recipe Summary

Method: 
Boiled
Ingredient: 
Poultry

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