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1
With a sharp knife, trim any excess fat from the duck legs, leaving the skin intact.
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2
Trim the skin a bit, too, if it seems quite thick.
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3
Reserve duck fat for another purpose.
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4
Season each leg generously with salt, then sprinkle with the 5-spice powder, rubbing the seasoning into the meat.
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5
Place the duck legs in a heavy-bottomed pan along with the ginger slices and onion.
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6
Cover with 4 cups water and bring to a boil.
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7
Reduce heat and simmer gently, covered, until the meat is fairly tender when probed with a paring knife, about 45 minutes (if using Pekin duck legs, cooking time will probably be less).
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8
Take the duck legs from the pot and let them cool.
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9
Remove the meat from the bones and chop into rough 1/2-inch pieces.
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10
Strain and cool the cooking broth and skim any fat from surface.
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11
This step may be done up to 2 days ahead of finishing the dish.
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12
In a small bowl, stir together the rice wine, soy sauce, brown sugar, orange zest, black bean paste and sesame oil.
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13
Put the julienned ginger, chopped garlic, red chile peppers and cumin seed on a small plate.
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14
Measure 1 cup of defatted duck broth.
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15
Mix the cornstarch and water in a small container.
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16
Have all these ingredients in easy reach of the stove.
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17
In a wok or large cast-iron skillet, heat the vegetable oil over high heat.
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18
Add the chopped duck meat and let it sizzle, stirring well, until crisp and lightly browned, about 2 minutes.
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19
Season lightly with salt.
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20
Lower the heat to medium high and add the ginger, garlic, red chile peppers and cumin seed.
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21
Stirring frequently, cook for one minute more, taking care not to burn the garlic.
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22
Add the rice wine mixture and duck broth and bring to a brisk simmer.
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23
Stir in the cornstarch mixture and cook until lightly thickened, 30 seconds or so.
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24
Turn off the heat and add the pea shoots, mixing them into the sauce until barely wilted.
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25
Transfer to a serving platter and sprinkle with scallions.
