Duck Fried Rice with Napa Cabbage

Duck Fried Rice with Napa Cabbage

adapted from Food Network

This recipe can be made with leftover duck or you can purchase cooked duck from a local Asian restaurant

Makes 2 servings                                               5 WW Blue points / serving

Cooking Spray

1 duck or chicken egg, whisked, cooked and thinly sliced

1 shallot, thinly sliced

1 garlic clove, minced

1 inch piece of ginger, peeled and grated

6 mushrooms, thinly sliced

Pinch red pepper flakes

1/2 small head of Napa cabbage, cored and chopped

1/4 cup frozen peas, thawed

Schezwuan pepper salt or Kosher salt

1 cup cooked white rice

1 1/2 Tbsp. soy sauce

1/2 cup cooked duck meat

Chopped scallion greens, for garnish

1. In a large skillet coated with cooking spray, cook the egg, omelet style (one piece) remove from the pan and thinly slice.
2. Wipe out the pan and spray with more cooking spray, add the mushrooms and cook until beginning to soften about 3 minutes.
3. Add the shallot, garlic, ginger and red pepper flakes and cook unti fragrant.
4. Add the cabbage and peas and cook until the cabbage is wilted, about 8 minutes. Season with salt.
5. Fold in the rice, duck, egg and moisten with soy sauce.
6. Divide between 2 bowls and garnish with scallions before serving.

Enjoy!

Braised Duck Legs

Braised Duck Legs

adapted from Food & Wine 

This method of cooking dock does not create the super crispy skin which I love. The sauce is wonderful and the meat is succulent.

Makes 2 servings                                                  14 WW Blue points / serving

2 1/2 lb. duck legs

Kosher salt and freshly ground black pepper

Cooking spray

1/3 onion, finely chopped

1/6 fennel bulb, finely chopped

1 garlic clove, crushed

1 bay leaf

1/8 tsp dried marjoram

1/3 cup dry red wine

2/3 - 1 cup homemade chicken stock or canned broth

1. Preheat the oven to 325F
2. Season the duck legs with salt and pepper
3. In a small casserole coated with cooking spray, cook the onion, fennel, garlic and bay leaf until the vegetables are soft, about 8 minutes.
4. Add the marjoram and cook until fragrant, about 1 minute.
5. Add the wine and 2/3 cup of stock and bring to a simmer.
6. Place the duck legs in the mixture, skin side up and additional stock if needed to cover by two thirds.
7. Cover the casserole and braise in the oven for about 1 1/2 hours or until tender.

If using as part of another recipe, remove the skin and bones and proceed according to recipe directions.

If serving as a main dish, preheat the broiler and place the duck skin side up on a  rimmed baking sheet.

Broil the duck about 8 inches from the heat source for 3 minutes or until the skin is browned.

To make an optional sauce:                    

Makes 2 servings                                    1 additional WW Blue point / serving

Wondra flour and cake flour tend to clump less than all purpose flour but use what you have on hand.

Additional ingredients:

1 tsp. Wondra flour, cake flour or all purpose flour

1. Strain the braising liquid into a fat separator
2. Transfer the remaining liquid to a saucepan.
3. Mix 2 teaspoons of the fat in a small bowl with the flour.
4. Bring the strained braising liquid to a simmer and whisk in the flour mixture.
5. Cook until thickened, about 1-2 minutes.
6. Transfer the duck to a plate and serve with the sauce.