Asian Duck Confit with Citrus Pea Sprout Salad
Show: East Meets West With Ming TsaiEpisode: The Whole Duck
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- Recipe categories: Fruit, Lime, Lemon, Oranges, Meat, Poultry, Duck,
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By salome_maia_4315069
Boston, MA
on December 22, 2005
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It's an amazing duck recipe and I strongly suggest serving the prescribed salad with the duck. The flavors compliment each other. It was a shame to throw out the marinade after spending 2 hours putting it together but the flavors are too strong to do anything else with it. I'd personally use half of the amount of salt suggested as the duck was a little too salty for me; Add according to taste. The chervil leaves, I couldn't find so I substituted mint leaves; I also used alfalfa and soy bean sprouts in the salad. If you can't get to Ming Tsai's restaurants, this recipe is a good second choice and your guests will be amazed at your cuisine abilities.