 'Shepherd's Pie' With Asian Braised Duck
Copyright, 2000, Ming Tsai, All Rights Reserved
4 duck legs
1/2 tablespoon rinsed and minced fermented black beans
8 cloves garlic, chopped
1/2 tablespoon minced ginger
1 large onion, 1/4-inch dice
1 carrot, peeled and 1/4-inch dice
1 large rib celery, 1/4-inch dice
1 cup sliced shiitakes
1/2 cup shaoxing wine
1/4 cup naturally brewed soy sauce
1/4 cup brown sugar
1/2 tablespoon minced thyme
Water, to cover duck
4 cups leftover mashed potatoes (3 large baking potatoes, cooked and mashed with
2 ounces butter, salt and pepper)
Canola oil for cooking
Salt and black pepper, to taste
Season the duck legs with salt and pepper. Heat a small stock pot to high.
Sear the duck legs (no added oil) on both sides until brown. Remove legs and
leave the rendered fat. Add the black beans, garlic and ginger and saute until
soft, about 2 minutes. Add the onions and caramelize, about 4 to 5 minutes. Add
the carrots, celery, shiitakes and season. Deglaze with shaoxing and reduce by
20 percent. Add the soy, sugar, thyme and duck legs and cover with water. Check
for seasoning. Bring to a simmer and cook for 1 1/2 hours until soft. Strain
duck legs and liquid and set aside. Bring liquid back to a boil and reduce by 50
percent. Skim if necessary. When legs are cool enough to touch, remove the meat
and fat. Roughly chop up this mixture and mix in the strained
vegetables/aromatics. In 4 individual oval baking dishes, place duck mixture in
each. Ladle a little of the reduced liquid on top and top that with the mashers.
All this can be done in advance. Bake in a preheated 400 degree oven for 30
minutes until bubbling. Change over to broiler and toast the top until brown.
May serve with side salad.
PLATING: Place baking dish on a plate with a side salad (optional).
Otherwise, you can make 8 small dishes and serve as an appetizer.
Beverage suggestion: English Bitter-style Beer
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 2 hours
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