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1
Mix salt and peppercorns and season duck legs, place in sealed container and let brine overnight.
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2
Set up a steamer with a large bamboo basket and cover.
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3
In a bowl, mix together molasses, vinegar and five-spice.
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4
Brush the glaze on the legs and place in the steamer.
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5
Steam for 1 to 1 1/2 hours on low steam, occasionally brushing on more glaze and checking water level.
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6
Legs should be tender.
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7
Remove steamer and dump out remaining water and wipe clean.
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8
Line with foil and add the rice, sugar and tea.
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9
Mix well and turn wok on medium heat.
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10
When mixture starts to smolder, place bamboo steamer on top and seal with wet cloths around the steamer.
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11
Turn wok down to low and smoke for 15 minutes.
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12
Turn wok off and let smoke another 15 minutes.
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13
Legs may be served directly form the steamer, or if you wish, pan sear or deep fry in oil to bring out the golden brown color.
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14
In a large, hot skillet coated lightly with oil, brown garlic and onions, about 5 minutes.
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15
Add mushrooms, soy sauce and season.
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16
Add orzo and thyme and stir.
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17
Deglaze with wine and reduce by 50 percent.
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18
Reduce heat to medium and slowly add stock one ladle at a time.
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19
Stock should be completely absorbed before adding more.
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20
Continue adding stock until a creamy texture is achieved (like risotto).
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21
Check for seasoning and whisk in the truffle oil.
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22
Plating: In a large paste bowl, mound some ragout.
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23
Place 2 legs on top, criss-crossed and garnish with thyme sprig and chives.
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24
Plating: In a large bowl, whisk together Dijon, sambal and limes.
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25
Mix with duck, onions and mango.
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26
Check for seasoning.
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27
Roll in lavash with lettuce and tomato.
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28
Slice on the bias.
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29
Wine Recommendation: Dutton Ranch, Pinot Noir, Sebastopol Vineyards, Russian River Valley,1995
