Can you tell i cleaned the refrigerator today?
I like to start fresh every week but i had two duck legs confit, various vegetables, mushrooms, some ginger, garlic, shallots and scallions leftover from last week, so i made a nice little stir-fry. When the vegetables started to get happy in the wok i deglazed with a little soy sauce and mirin and added a few drops of sesame oil. Some ultra-crispy duck skin, shichimi togarashi and sesame seeds went as a garnish, et voila! I guess you can call it French-Japanese fusion…
I hope Duck Jesus will forgive my cruel actions toward this innocent-looking animal. I didn’t expect this dish to be so delicious so i thought i would write a quick little post about it. You know, to show some Duck respect. Enjoy!
- 2 duck legs confit
- 1 zuchinni, cut in long strips
- 1 yellow squash, cut in long strips
- 1 carrot, julienned
- 1 red onion, sliced
- 1 red pepper, julienned
- 4 heads baby bok choy, sliced
- 6 asparagus, cut in thin slices the long way.
- 4 or 5 shiitake mushroons, sliced
- 1 tablespoon ginger, finely chopped
- 1 tablespoon shallots, finely chopped
- 2 cloves garlic, finely chopped
- 3 scallions, minced
- Canola oil for stir-frying
- 2 or 3 tablespoons soy sauce
- 1 tablespoon mirin (sweetened Sake)
- a few drops sesame oil
- 1 tablespoon sesame seeds
- Sichimi Togarashi (Japanese hot pepper mix)
- In a sautee pan over high heat, cook the duck confit skin-side down until it begins to get crisp. Place in an oven at 375’f for 20 minutes. Reserve. When cool enough to handle, remove the skin and shred the meat. Reserve skin for garnish.
- Heat the canola oil in a wok or a large sauteed pan and add the ginger, garlic, shallots and scallions and cook until fragrant. Add the sliced vegetables and stir-fry until they just begin to brown but are still ‘al dente’. Add the shredded duck and continue to cook until heated. Deglaze with soy sauce and mirin. Add a few drops of sesame oil to taste. Adjust seasoning, more soy sauce and/or mirin.
- Serve and garnish with the reserved duck skin, sesame seeds and shichimi togarashi.