ROASTED PEKIN DUCK w/SHALLOT CONFIT

By BobD

Ingredients

• 4 SERVINGS
• Roasted Peking Duck with Shallot Confit, Asparagus, Shitake and Lily Bulb Stir Fry
• • 1 Whole Pekin Duck
• • 4 garlic cloves
• • 2 shallots, peeled
• • Thyme sprigs

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Put the whole duck in a pan. Stuff with shallot, garlic, and thyme. Season with salt and pepper. Start with a hot oven (450 degrees) for 30 minutes then turn down to 300 degrees and cook for about 3 hours total until duck is very tender.

2. While warm, bone duck into two halves, leaving the leg bone and the wing on. Pour fat drippings from pan around duck to keep moist.

Ingredients for Shallot Confit

• 1-1/2 cups shallots, peeled and thinly sliced
• 2 tablespoons ginger, julienned
• 1/4 cup honey
• 1/3 cup red wine vinegar
• 2-1/2 cups water
• 1/4 teaspoon cracked black pepper

Directions for Shallot Confit

1. Combine shallots, ginger, and honey in a medium saucepan. Cook over medium high heat until caramelized.

2. Add vinegar and cook until evaporated. Add water and reduce heat to low. Simmer until nearly dry. Add black pepper and season with salt.

Ingredients for Lotus, Asparagus, Lily Bulb, and Shitake Mushroom Stir Fry

• 4 ounces of Lotus Root, pealed and sliced 1/4 inch thick
• 10 small Shitake mushroom caps, stems remove
• 1 lily bulb, cleaned and layers separated
• 10 pencil Asparagus spears, peeled, cut unto 2-inch sections
• 2 teaspoons toasted peanut oil
• Fine cracked black pepper
• Water

Directions for Lotus, Asparagus, Lily Bulb, and Shitake Mushroom Stir Fry

1. Heat oil and add lotus, then lily bulb, shitake mushrooms and asparagus. Stir-fry, adding water as necessary. Finish with salt and finely cracked black pepper.

2. Reheat duck in oven and glaze with honey. Spoon some shallot confit on plate and set duck on top. Plate the stir-fry vegetables next to the duck. Garnish duck with batons of chives.