Ginger Duck Salad With Green Tea Dressing

Ingredients

  • 0.25 cup(s) low-sodium soy sauce
  • 0.25 teaspoon(s) powdered green tea
  • 0.5 star anise pod
  • 0.3333 cup(s) sugar
  • 1 cup(s) finely shredded napa cabbage
  • 1 tablespoon(s) unseasoned rice vinegar
  • 3 cup(s) mizuna or mesclun greens
  • + 11 more ingredients
    • Water
    • 4 duck legs
    • 1 tablespoon(s) minced fresh ginger
    • 1 large garlic clove
    • 0.5 cup(s) mushroom soy sauce
    • 3 tablespoon(s) Chinese black vinegar or unseasoned rice vinegar
    • 0.5 small onion
    • Salt
    • 3 tablespoon(s) sake
    • 2 tablespoon(s) canola oil
    • 1 Asian pear or Bosc pear

Preheat the oven to 325°. Put the duck legs in a medium enameled cast-iron casserole. Add both soy sauces, the black vinegar, sake, sugar, onion, star anise, ginger and garlic. Add enough water to just cover and bring to a boil. Cover the casserole and transfer it to the oven. Braise the duck for...

View full recipe at Food & Wine

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