Duck Confit Sandpot

Name: Duck Confit Sandpot
Yield: Serves 3 to 4 as a main course, 5 to 6 as part of a multicourse meal
Cuisine: China
Ingredients: 2 tablespoons mushroom soy sauce; 3 ounces (1 rounded cup) oyster mushrooms, separated into smaller clusters; 2½ cups Napa cabbage squares (1 inch); 10 to 12 fresh morel mushrooms, quartered lengthwise; 3 ounces (1 rounded cup) shiitake mushrooms, quartered; 1 leek, white part only, split lengthwise, then cut crosswise into ¼-inch-thick half-moons; 1 tablespoon finely minced garlic; 1½ tablespoons thinly sliced green and white scallion rings; 1½ tablespoons finely minced fresh ginger; Diagonally sliced green and white scallion rings, for garnish; 2 cups Duck Infusion with Szechwan Peppercorns, China Moon Infusion, China Moon Double Stock, or unsalted duck or chicken stock; ½ teaspoon finely minced orange zest; ¼ teaspoon dried red chili flakes; 2 tablespoons balsamic vinegar; 1 tablespoon sugar; 10 to 12 baby carrots, split lengthwise if fat, or 1 carrot, thickly julienned; Chunky shreds of Chinese-Style Duck Confit; 1 to 2 tablespoons corn or peanut oil, for stir-frying; 1 small red onion, cut into ½-inch moons; 1 large red (bell) pepper, cut into 1-inch squares

Preparation info

Serves
3 to 4
as a main course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is a cozy, mushroomy sandpot that is especially nice in the fall when you’re wanting to counter the sudden chill. It’s simple to put together, and given the requisite confit is sitting in the refrigerator and ready to use, it can be prepared and on the table within an hour. The assortment of mushrooms may include any domestic or wild varieties, such as crimini, Italian field, and/or chanterelles.

Ingredients

Asia
China
Dinner

Ingredients

Method