Sandpot Casserole of Seared Duck Legs and Wild Mushrooms

Name: Sandpot Casserole of Seared Duck Legs and Wild Mushrooms
Yield: Serves 2 to 3 As A Main Course, 4 to 6 as part of a Multicourse Meal
Cuisine: China
Ingredients: ½ cup Chinese rice wine or dry sherry; 1 rounded cup red chard ribbons 1 inch wide; 2 cups Duck Infusion with Szechwan Peppercorns, China Moon Infusion, China Moon Double Stock, or unsalted duck or chicken stock; 3 to 4 tablespoons corn or peanut oil, for searing and stir-frying; 2½ tablespoons soy sauce; 1 small leek, white part only, slit lengthwise and cut crosswise into ¼-inch half-moons; 1 rounded cup Napa cabbage squares (1 inch); 3 cups assorted fresh wild mushrooms, such as shiitake, oyster, Italian field, and/or chanterelles, quartered, or cut into thick strips if large; ¼ teaspoon Roasted Szechwan Pepper-Salt; 2 pounds (about 4) fresh duck legs with thighs attached; 1 small carrot, diagonally cut into thin rippled or plain coins ⅛ inch thick; Diagonally sliced green and white scallion rings, for garnish; ½ teaspoon dried red chili flakes; 2 fat whole scallions, cut into 1-inch nuggets; Enoki mushrooms, spongy bases removed, for garnish; 2 teaspoons finely minced garlic; 1½ tablespoons finely minced fresh ginger; 3 tablespoons thinly sliced green and white scallion rings; 1 small onion, cut into ¼-inch moons; 2½ tablespoons mushroom soy sauce; 2 teaspoons packed brown sugar; Finely minced zest of ½ small scrubbed orange

Preparation info

Serves
2 to 3
As A Main Course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is an excellent winter dish, dusky with the flavors of duck and wild mushrooms and enhanced by the richness of wine and star anise. It is a country-style dish that needs simmering for an hour or more and features duck that cooks juicily on the bone. If you wish to refine it, you can replace the duck legs with confit or seared ribbons of duck breasts from any of the recipes on pages 164 to 169, but I have a fondness f

Ingredients

Asia
China
Stew
Winter
Spicy

Ingredients

Method