Braised Duck and Vegetables with Asian Spices

Name: Braised Duck and Vegetables with Asian Spices
Yield: Makes 4 servings
Cuisine: Asian
Ingredients: 2 teaspoons 5-spice powder; Soy sauce; 1 carrot, minced; ½ stalk lemongrass, peeled, trimmed to expose its tender inner core, and very finely minced; 1 scallion, minced; 1 medium onion, minced; Salt; 1 celery stalk, minced; 6 duck legs, excess fat removed, bony ends hacked off and reserved for stock; 2 tablespoons canola, grapeseed, or other neutral-flavored oil; 2 tablespoons plus 2 teaspoons minced ginger

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

The best way to serve this Asian duck confit is to let the duck cool to room temperature, then take it off the bone and place it on a bed of greens, or reheat it and serve with white rice (especially Sticky Rice Steamed in Banana Leaves). Despite the long cooking time, with no added liquid, the duck legs remain moist and become tender from the aromatic steam created by the cooking vegetables.

Note that this dish uses only duck legs. Use the breasts