Asian Duck Confit With Shiitake Mushroom Couscous

Name: Asian Duck Confit With Shiitake Mushroom Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 duck legs or 4 duck, thigh portions; 4 cups water; 1 cup dry sherry; 1 medium onion, coarsely chopped; 1/4 cup honey; 1/4 cup soy sauce; 3 green onions, coarsely chopped; 1/2 stalk lemongrass, coarsely chopped; 3 tablespoons oyster sauce; 2 tablespoons coarsely chopped ginger; 1 tablespoon sesame oil; 3 garlic cloves, crushed; 1 teaspoon dried red pepper flakes; SHIITAKE MUSHROOM COUSCOUS; 1 tablespoon olive oil; 1 large leek, trimmed, washed, and cut in julienne strips; 1/2 lb shiitake mushroom, cleaned, trimmed, and thinly sliced; 1 1/4 cups chicken stock; 1 cup whole wheat couscous; salt

Servings: persons

4 duck legs or 4 duck, thigh portions
4 cups water
1 cup dry sherry
1 medium onion, coarsely chopped
1/4 cup honey
1/4 cup soy sauce
3 green onions, coarsely chopped
1/2 stalk lemongrass, coarsely chopped
3 tablespoons oyster sauce
2 tablespoons coarsely chopped ginger
1 tablespoon sesame oil
3 garlic cloves, crushed
1 teaspoon dried red pepper flakes
SHIITAKE MUSHROOM COUSCOUS
1 tablespoon olive oil
1 large leek, trimmed, washed, and cut in julienne strips
1/2 lb shiitake mushroom, cleaned, trimmed, and thinly sliced
1 1/4 cups chicken stock
1 cup whole wheat couscous
salt

1
TRIM EXCESS FAT from the duck legs.
2
COMBINE THE WATER, sherry, onion, honey, soy sauce, green onions, lemongrass, oyster sauce, ginger, sesame oil, garlic, and red pepper flakes in a large pot and bring to a boil. Add the duck legs and return to a boil. Reduce the heat and simmer until the duck is very tender, about 1 1/2 hours.
3
REMOVE THE DUCK from the broth with a slotted spoon and let cool slightly. Remove and discard the skin; cover to keep warm. Using a large spoon, skim off and discard the fat that has risen to the top of the broth. Strain the broth into a smaller saucepan and boil until reduced by about half, about 20 minutes.
4
PREPARE THE COUSCOUS while the broth is reducing. Heat the oil in a medium saucepan over medium heat. Add the leek and cook, stirring, until it softens and begins brown, 2 to 3 minutes. Add the mushrooms and continue cooking until they are rider and begin to give off their liquid, 3 to 4 minutes longer.
5
ADD THE CHICKEN STOCK and bring to a boil. Stir in the couscous, remove the pan from the heat, cover, and let sit until the liquid has been absorbed and the couscous tender, about 5 minutes. Season to taste with salt. Keep warm.
6
RETURN THE DUCK LEGS to the broth and reheat for a few minutes. Spoon the couscous onto individual plates and top each serving with a duck leg. Spoon some of the reduced cooking liquid over the duck and couscous and serve.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 duck legs or 4 duck, thigh portions, 4 cups water, 1 cup dry sherry, 1 medium onion, coarsely chopped, and more.

Yes, Asian Duck Confit With Shiitake Mushroom Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!