Asian Noodles With Barbecued Duck Confit Recipes

Steps:

• Heat the vegetable oil in a saute pan over high heat and add the Duck Confit. Let the duck cook, undisturbed, until crispy on one side, then flip with a spatula and crisp on the reverse side, about 6 minutes total. Remove the pan from the heat and set aside.
• Heat the sesame oil in a saucepan over medium heat and add the shiitakes and takana. Cook, stirring occasionally, until the mushrooms have softened, 4 to 5 minutes. Add the Tonkotsu Broth and bring to a simmer.
• Meanwhile, bring some water to a rolling boil in a stockpot and add the ramen. Cook for 60 seconds, then drain and add directly to the simmering broth. Cook the broth and ramen for an additional minute, stirring. (I like to use chopsticks here -- they're a great tool, and why not keep it authentic!) Transfer the ramen and broth to a bowl and top with the crispy duck and soft-boiled egg. Garnish with the bok choy, green onions and sesame seeds. Slurp and enjoy!
• Preheat the oven to 350 degrees F. Sprinkle the duck quarters with the salt and add them to a 4-inch-deep roasting pan. Add the garlic, bay leaves, peppercorns and thyme. Add the blended oil and duck fat to the pan so that the duck quarters are submerged in oil.
• Cover the pan and roast until the meat is falling off the bone, about 3 hours. Remove from the oven; let cool for 15 minutes before straining the duck. Pick the duck meat, discarding the skin, bones, garlic, peppercorns, thyme and bay leaves, and being careful not to leave any bones.
• Set aside until ready to use; refrigerate if using later.
• Fill a stockpot two-thirds full with water; add the pork trotters and chicken bones. Boil the bones until red blood ceases to come out of them, about 20 minutes. Strain the bones and clean the pot. Thoroughly rinse the bones, removing any residual blood.
• Add the rinsed bones to the stockpot and fill with water to cover. Bring to a boil, skimming off any residual foam that rises to the top. Add the scallion ends, garlic, mushroom stems, ginger and salt. Cover and simmer until the broth is flavorful, 3 to 4 hours, checking the water level occasionally and adding water as necessary to make sure the bones remain covered.
• About 30 minutes before the broth is finished cooking, add the ground pork fat and continue to simmer.
• Strain the broth into a large stockpot and skim off any excess fat. Set aside until ready to use.

Steps:

• Mix together the sugar, salt, cilantro, olive oil, onion, vinegar, fish sauce, sriracha, oregano, thyme, garlic, lime juice, bay leaves, ginger, and black pepper in a large bowl. Add the duck legs and let marinate, 1 hour.
• Line the bottom of a tall pan with a layer of duck fat. Place the duck legs on top, then cover with another layer of duck fat. Place in the refrigerator for 24 hours.
• Preheat the oven to 300 degrees F.
• Melt the remaining duck fat in a large ovenproof pot. Wipe the marinade off the duck legs and place them in the warm fat. Transfer the pot to the oven. Roast until meat is falling off the bone, 2 1/2 to 3 1/2 hours. Pull duck legs from fat.
• Reheat the duck in a pan over medium heat until brown and crispy on both
• sides. Garnish with a drizzle of hoisin and serve with a side of Five-Spice Guacamole.
• Slice the avocados in half, working the knife carefully around the pit. Twist the two halves in opposite directions, remove the pits, and scoop the flesh into a large bowl. Add the lime juice and toss to coat, then drain off and reserve any unincorporated juice. Add the five-spice powder, salt and sesame seeds. Using a potato masher, mash the avocados to desired consistency. Fold in the onions, jalapeno, cilantro and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour, then serve.

Steps:

• Duck Confit:
• Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
• Citrus Pea Sprout Salad:
• For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
• Plating: Place a small mound of the salad on a plate and top with two duck legs.

Steps:

• Combine the peppercorns and salt in a heavy skillet and toast over moderate heat, stirring, until the salt turns off-white, about 5 minutes.
• Adjust the heat so the peppercorns do not burn, but expect them to smoke.
• Let the mixture cool slightly, then run through a spice grinder or food processor until you get a very fine powder.
• Sieve to get rid of any husks from the peppercorns.
• Set aside.
• Sprinkle about 1/3 (about 1 tbl.) of the pepper-salt generously over the duck legs, massaging it well into the skin.
• Save the rest of the pepper-salt for another use.
• Put the legs in a zip-lock bag or a glass container covered tightly with plastic wrap and let marinate in the fridge overnight.
• Let come to room temperature before cooking.
• Heat a large heavy casserole over moderate heat until hot enough to evaporate a bead of water on contact.
• Add 2 tbl.
• of the duck fat and swirl to glaze the bottom of the pan.
• Add the duck legs in a single layer and brown on both sides.
• Adjust the heat so the skin browns without scorching and drizzle in a bit more fat if needed.
• Remove the pot from the heat and carefully drain off any burned fat.
• Return the pot and seared duck legs to moderate heat.
• Add the duck fat and the confit seasonings.
• Nudge the legs from the bottom while the mixture comes to a gentle simmer, then adjust the heat so that the fat does not boil.
• Simmer uncovered until the duck is very tender at it's thickest part and almost falling off the bone, about 40 minutes.
• Use tongs to carefully transfer the legs to a shallow container.
• Let the fat cool until tepid, about 30 minutes, then carefully strain over the duck legs.
• Discard the solids.
• Arrange the legs so they are completely submerged in the fat, and place, uncovered, in the refrigerator.
• Once the fat congeals, cover the container tightly.
• In this state, the confit can be stored for 1 day to 2 weeks before using.
• To serve, warm the container over low heat or in a slow oven until the fat turns liquid, then remove the legs.
• Strip the legs of skin, then pull the meat from the bone in shreds.
• Discard the skin, bones and any cartilage.
• The meat is best when just taken from the bone, but you can store it in the refrigerator in shreds, just warm to room temperature before using.
• You may have to adjust the seasonings with more pepper-salt.
• The seasoned duck fat can be frozen indefinitely.
• Strain through several layers of dry cheesecloth to trap excess pepper-salt, then seal and freeze for your next batch of confit.
• On the second go-round you won't need to season the duck fat, but you will need to add 2 cups of fresh duck fat to the pot in order to cover the same amount of legs.