Name: “Duck Oriental”
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 tablespoons unsalted butter; 1 garlic clove, chopped; ¼ teaspoon Green Curry Paste, preferably homemade; 1 tablespoon diced celery; ¼ cup honey; ¼ teaspoon yellow curry paste, store-bought is fine; ¼ teaspoon red curry paste, store-bought is fine; Salt and freshly ground black pepper; 4 duck breasts, preferably on the bone; 1 teaspoon unsalted butter; ½ pound chicken wings, cut into 3 or 4 pieces each; ½ cup white sesame seeds; 1 tablespoon diced onion; 1½ teaspoons extra virgin olive oil; ¼ cup dry white wine; 1 tablespoon diced carrot; Duck Sticks, optional; 8 heads bok choy, trimmed; Tamarind Ketchup; 1 teaspoon baking soda; 2 teaspoons fresh lime juice, plus more to taste

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

When you combine all the components here, you have an incredible showstopper, a four-star dish that isn’t too expensive or too difficult, but sure is luxurious. (If you’re looking for a simpler version, just serve the duck breasts with the curry jus rôti and sesame-honey sauce; it’s pretty great.) This is best served with Vegetable Fried Rice.