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 Uploading ....From the China Moon cookbook
Aromatics:
- 1 T minced garlic
- 3 T minced ginger
- 1/3 c thinly sliced scallions
- 1 t dried red chili flakes
- zest of 1 small orange
Sauce:
- 4 c chicken or duck stock, or water
- 1 c Chinese rice wine
- 5 T mushroom soy sauce
- 5 T soy sauce
- 1 T brown sugar
- 5-spice (or 10-spice) mixture
- 4 pounds of duck legs/thighs
- oil for frying
- 2 small onions, in 1/4" moons
- 2 small carrots, in 1/8" diagonals
- 2 small leeks, white part, in 1/4" half-moons
- 4 large scallions, in 1" chunks
- 6 c fresh mushrooms (shiitake, oyster, etc), quartered
- 2 1/2 c Napa cabbage, in 1" squares
- 2 1/2 c red chard ribbons, 1" wide
- 1/2 t roasted Szechuan pepper-salt
- 1 c enoki mushrooms, bases removed
- scallions, cut diagonally
- Combine aromatics in a small bowl and cover. Combine sauce ingredients and cover.
- Trim excess fat from duck legs, separate at the joints, chop each thigh in half with a heavy cleaver. Sear duck on both sides, draining fat as necessary. Drain on paper towels.
- Cook veggies in two batches. In a wok: heat oil to stir-fry, reduce heat, add aromatics (30 s), onion (2 m), carrot and leek (2 m), scallions and mushrooms (2 m), cabbage and chard (until wilted). Spread on a platter to cool. Repeat.
- Put duck parts and sauce in a large, heavy casserole. Bring to a simmer, cover tightly, and simmer until tender, 45 minutes. Add veggies, toss to combine, heat through.
- Ladle into bowls with a noodle wedge, garnish with enoki and scallions.
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