Tea-Smoked Duck Legs with Mushroom and Orzo Ragout

Deselect All

8 duck legs

1/4 cup kosher salt

1/2 tablespoon coarse ground and toasted Szechuan peppercorns

1/4 cup molasses

1/4 cup Chinese black vinegar

1/2 tablespoon five-spice powder

1 cup rice

1 cup black tea leaves

1 cup sugar

2 wet cloths

Mushroom and Orzo Ragout:

1 tablespoon minced garlic

1 large red onion minced

1 cup sliced creminis

1 cup sliced shiitakes

1 cup sliced chanterelles

1 tablespoon dark soy sauce

2 cups orzo

1 tablespoon minced thyme, sprigs for garnish

1/2 cup dry red wine

3 to 5 cups hot chicken stock

1 tablespoon white truffle oil

1 tablespoon chive batons, for garnish

Salt and black pepper

Canola, oil to cook

1 tablespoon Dijon

1/2 tablespoon sambal

2 limes, juiced

2 cups shredded duck meat

1 large red onion, sliced and caramelized

1 mango, peeled and sliced

2 cups shredded iceberg lettuce

1 sliced tomato

2 large whole wheat burrito or lavash

Salt and black pepper