Twice-Cooked Duck With Pea Shoots

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 5 Servings
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Ingredients

  •   4 duck drumsticks (Muscovy, about 1 pound each, or 4 pounds smaller Pekin legs)
  •   salt
  •   1 tsp chinese five-spice powder
  •   4 slices ginger
  •   1 onions (large, halved)
  •   4 tbsps rice wine
  •   11/2 tbsps soy sauce
  •   4 tbsps brown sugar
  •   1 tsp grated orange
  •   1 tsp bean paste (spicy black, available at Chinese grocers)
  •   1 tsp sesame oil
  •   2 inches ginger (chunk, peeled and cut in fine julienne)
  •   6 garlic cloves (roughly chopped)
  •   10 dried red chile peppers (small)
  •   1 tsp cumin seed
  •   1 cup broth (reserved defatted duck)
  •   1 tbsp cold water
  •   2 tsps corn starch
  •   2 tbsps vegetable oil
  •   6 ozs pea shoots (leaves and tendrils, or use baby spinach or mizuna leaves)
  •   3 tbsps scallions (slivered)

Instructions

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