Tea-Smoked Duck Legs with Mushroom and Orzo Ragout

Servings: 4 Total Time: 3 hours 15 minutes Prep Time: 15 minutes Cook Time: 3 hours

Ingredients Duck:

8 duck legs
1/4 cup kosher salt
1/2 tablespoon coarse ground 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 damp cloths

Mushroom and Orzo Ragout:

1 tablespoon minced garlic
1 large red onion, minced
1 cup cremini mushrooms, sliced
1 cup shiitake mushrooms, sliced
1 cup chanterelle mushrooms, sliced
1 tablespoon dark soy sauce
2 cups orzo
1 tablespoon minced thyme, plus 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 to taste
Canola oil for cooking

Duck Wrap (Leftover) Ingredients:

1 tablespoon Dijon mustard
1/2 tablespoon sambal
Juice of 2 limes
2 cups shredded duck meat
1 large red onion, thinly sliced and caramelized
1 mango, peeled and sliced
2 cups shredded iceberg lettuce
1 sliced tomato
2 large whole wheat burritos or lavash
Salt and black pepper as needed

Special equipment:

1 piece of aluminum foil

Brine and glaze the duck: Combine kosher salt and Szechuan peppercorns and rub over the duck legs; place in a sealed container and brine overnight. Mix molasses, Chinese black vinegar, and five-spice powder to make a glaze; brush over the legs before steaming.
Steam: Steam the glazed duck legs over low heat for 1 to 1 1/2 hours, brushing occasionally with more glaze and checking the water level, until the meat is tender.
Smoke: After steaming, discard the steamer water and wipe the wok clean. Line the wok with aluminum foil and spread rice, sugar, and tea leaves evenly. Heat to medium until the mixture smolders. Place the bamboo steamer with the duck back on top and seal the edges with the two damp cloths. Reduce heat to low and smoke for 15 minutes. Turn off heat and let the duck sit in the steamer for an additional 15 minutes to absorb smoke. Serve directly from the steamer, or briefly pan-sear or deep-fry in oil to develop a golden-brown crust.
Make the ragout: Heat a large skillet with a little canola oil over high heat. Saut garlic and minced red onion about 5 minutes until softened. Add the sliced cremini, shiitake, and chanterelle mushrooms and the dark soy sauce; season with salt and pepper. Stir in the orzo and minced thyme, then add the dry red wine and reduce by half. Lower heat to medium and add hot chicken stock one ladle at a time, stirring and letting liquid absorb before adding more, until the orzo is creamy and risotto-like. Adjust seasoning and finish with white truffle oil for richness.
Plate: Spoon a generous portion of mushroom and orzo ragout into a wide bowl. Arrange two duck legs diagonally over the ragout, crossing them for presentation. Garnish with thyme sprigs and chive batons.
Leftover duck wraps: Whisk Dijon mustard, sambal, and lime juice to make a bright dressing. Toss shredded duck, caramelized onions, and mango slices with the dressing; season to taste. Lay shredded lettuce and sliced tomato on each whole wheat burrito or lavash, add the duck mixture, roll up, and slice on the diagonal (makes 2 servings).

Wine Suggestion: Dutton Ranch Pinot Noir, Sebastopol Vineyards, Russian River Valley, 1995.

This recipe uses a brine, glaze, steam, and tea-and-rice smoke to impart deep aroma and tenderness to duck legs, paired with a creamy mushroom-and-orzo ragout finished with truffle oil; leftover meat becomes a bright, spicy mango-and-onion wrap.