Tea-Smoked Duck Legs with Mushroom and Orzo Ragout

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  • Total: 3 hr 15 min
  • Prep: 15 min
  • Cook: 3 hr
  • Yield: 4 servings
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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


Special equipment:
1 piece aluminum foil
  1. Mix salt and peppercorns and season duck legs, place in sealed container and let brine overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, vinegar and five-spice. Brush the glaze on the legs and place in the steamer. Steam for 1 to 1 1/2 hours on low steam, occasionally brushing on more glaze and checking water level. Legs should be tender. Remove steamer and dump out remaining water and wipe clean. Line with foil and add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top and seal with wet cloths around the steamer. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Legs may be served directly form the steamer, or if you wish, pan sear or deep fry in oil to bring out the golden brown color.
  2. For the ragout: In a large, hot skillet coated lightly with oil, brown garlic and onions, about 5 minutes. Add mushrooms, soy sauce and season. Add orzo and thyme and stir. Deglaze with wine and reduce by 50 percent. Reduce heat to medium and slowly add stock one ladle at a time. Stock should be completely absorbed before adding more. Continue adding stock until a creamy texture is achieved (like risotto). Check for seasoning and whisk in the truffle oil. 
  3. Plating: In a large paste bowl, mound some ragout. Place 2 legs on top, criss-crossed and garnish with thyme sprig and chives.
  1. Plating: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias. Yield: 2 servings Wine Recommendation: Dutton Ranch, Pinot Noir, Sebastopol Vineyards, Russian River Valley,1995;
  2. This recipe utilizes the leftovers from above.
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