Asian Duck Confit With Shiitake Mushroom Couscous
- Ready In:
- 2hrs 45mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 4 duck legs or 4 duck, thigh portions
- 4 cups water
- 1 cup dry sherry
- 1 medium onion, coarsely chopped
- 1⁄4 cup honey
- 1⁄4 cup soy sauce
- 3 green onions, coarsely chopped
- 1⁄2 stalk lemongrass, coarsely chopped
- 3 tablespoons oyster sauce
- 2 tablespoons coarsely chopped ginger
- 1 tablespoon sesame oil
- 3 garlic cloves, crushed
- 1 teaspoon dried red pepper flakes
-
SHIITAKE MUSHROOM COUSCOUS
- 1 tablespoon olive oil
- 1 large leek, trimmed, washed, and cut in julienne strips
- 1⁄2 lb shiitake mushroom, cleaned, trimmed, and thinly sliced
- 1 1⁄4 cups chicken stock
- 1 cup whole wheat couscous
- salt
directions
- TRIM EXCESS FAT from the duck legs.
- COMBINE THE WATER, sherry, onion, honey, soy sauce, green onions, lemongrass, oyster sauce, ginger, sesame oil, garlic, and red pepper flakes in a large pot and bring to a boil. Add the duck legs and return to a boil. Reduce the heat and simmer until the duck is very tender, about 1 1/2 hours.
- REMOVE THE DUCK from the broth with a slotted spoon and let cool slightly. Remove and discard the skin; cover to keep warm. Using a large spoon, skim off and discard the fat that has risen to the top of the broth. Strain the broth into a smaller saucepan and boil until reduced by about half, about 20 minutes.
- PREPARE THE COUSCOUS while the broth is reducing. Heat the oil in a medium saucepan over medium heat. Add the leek and cook, stirring, until it softens and begins brown, 2 to 3 minutes. Add the mushrooms and continue cooking until they are rider and begin to give off their liquid, 3 to 4 minutes longer.
- ADD THE CHICKEN STOCK and bring to a boil. Stir in the couscous, remove the pan from the heat, cover, and let sit until the liquid has been absorbed and the couscous tender, about 5 minutes. Season to taste with salt. Keep warm.
- RETURN THE DUCK LEGS to the broth and reheat for a few minutes. Spoon the couscous onto individual plates and top each serving with a duck leg. Spoon some of the reduced cooking liquid over the duck and couscous and serve.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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