(Chris) Yuki Itoh's Chinese 5 Spice Duck Confit

Yuki Itoh's Winning Chinese 5- Spiced Duck Confit

This is a Chinese/Asian spin on a popular French dish.  Served with kabocha
pureé, cherry tomatoes, asparagus, and Napa cabbages.

2 Servings

1/3 cup Lee Kum Kee 5 Spice Marinade
1/3 cup Water
5 Dried Japanese Chili pepper 5 Black Pepper Corn
Salt and Pepper 1 Star Anise
1 Cinnamon stick Canola-Olive Oil Canola Oil

1)  Salt and pepper the duck legs
2)  In a plastic bag, add the Lee Kum Kee 5 Spice Marinade, Water, Japanese Chili Pepper, and Black
Pepper Corn for the marinade
3)  Then, add the duck legs
4)  Vacuum out the air so that the legs are covered in the marinade
5)  Marinade overnight or 8 hours
6)  After marinating, preheat at 225F and remove duck legs and place in oven-safe pot
7)  Add the star anise and cinnamon stick
8)  Fill with Canola-Olive Oil until the oil covers the duck leg
9)  Cover the pot with a lid, and cook in oven for 3 hours
10) Remove the duck from the oil and place in metal wire mesh
11) Heat canola oil in a separate pot to high
12) With a metal ladle, pour the hot oil on top of the duck skin above the hot oil

13) Repeat as necessary to get a crisp skin

Kabocha Pureé Ingredients:

1 Kabocha
Soy Sauce
Fresh ginger
2 tablespoons of butter
Brown sugar

1)  Preheat oven to 450F
2)  Cut the Kabocha in half, and discard the seeds
3)  Brush some soy sauce on the inside of the kabocha
4)  Cut a slit in the kabocha, and slide a slice of ginger on each half of the kabocha
5)  Cover, and bake for 45 minutes
6)  Remove the squash and let it cool down until warm
7)  Discard the skin and ginger
8)  While warm, mash the kabocha
9)  Chop cold, solid butter into approximately 1cm cubes, and quickly incorpate them into the
kabocha by mixing
10) Adjust taste with brown sugar, salt, or soy sauce

Fried lotus Ingredients:

Lotus Root

1)  Cut lotus roots to thin slices
2)  Lightly salt the sliced lotus roots
3)  Warm up oil in a pan to about medium heat
4)  Fry the lotus roots until crisp

Ribboned Asparagus Ingredients:

2 Large Asparagus
¼ cup Rice Vinegar
2-3 Tablespoons of water

1)  With a vegetable peeler, peel the asparagus to thin strips
2)  Place in container with rice vinegar and water
3)  Let sit in refrigerator for 1 hour

Cherry Tomatoes Ingredients:

1 tablespoon Lee Kum Kee Hoison Sauce
1 tablespoon Chinese Rice Wine
1 Garlic Clove, minced Oil
6-10 cherry tomatoes

1)  Heat about ½ tablespoon of oil to medium high on pan
2)  Mix Lee Kum Kee Hoison Sauce, Chinese Rice Wine, and minced garlic cloves together
3)  Sauté the tomatoes for about a minute
4)  Quickly and carefully add the hoison sauce mixture to the tomatoes
5)  Sauté until evaporates and tomatoes are cooked

Napa Cabbage Salad Ingredients:

1 Head Napa cabbage
2 Tablespoon sesame seeds
2 1-2 tablespoon soy sauce
2-4 tablespoon rice vinegar

1)  Shred cabbage
2)  Add sesame seeds, soy sauce, and rice vinegar.  Adjust as necessary