Duck Carnitas with Nori Salsa and Rice Congee
- 1 Cup Sushi Rice
- 12 Cups Chicken Stock
- 4 Green Onions, finely chopped
- 1 Bunch Cilantro, finely chopped
- 2 Radishes, shaved on a mandolin or sliced as thin as humanly possible
- 2 Cloves Garlic
- 2 Tablespoons Soy Sauce
- 2 Teaspoons Chinese Black Vinegar
- 2 Teaspoon Ground Galangal
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Ground Ginger
- 2 Teaspoons Ground Lemongrass
- 1 Teaspoon Cayenne Pepper
- 1 Shallot
- 2 Cups Duck Stock
- 2 Cups Dr. Pepper
- 1 Tablespoon butter
- 1/2 Cup kosher salt
- 2 Bay leaves, broken into pieces
- 2 Tablespoons Chopped thyme
- 1/4 Cup Packed Italian parsley leaves
- 1 Teaspoons black peppercorns
- 6 8-ounce whole Pekin (Long Island) duck legs
- 5-6 cups Rendered duck fat, melted, or olive oil
- 3 Tablespoons dried hijiki (seaweed)
- 3 Tablespoons Nori seaweed
- 1 small shallot, finely chopped
- 1 Jalapeno, seeded & finely diced
- 1 anchovy packed in oil, drained, finely chopped
- 1/2 Cup chopped fresh mint
- 1/4 Cup extra-virgin olive oil
- 2 Tablespoons drained capers, chopped
- 1 1/2 Teaspoon finely grated lime zest
- Kosher salt, freshly ground pepper
Directions for the Congee
In a large pot, heat 2 teaspoons of oil on medium-high until hot. Add half the white parts of the scallions and all the spices. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the rice; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the rice smells toasted and starts to crackle. Add chicken stock; cook, stirring occasionally, 23 to 26 minutes, or until the rice is tender and creamy. Remove from heat and season with salt and pepper to taste.
Directions for Duck/Dr. Pepper Sauce
In a saucepan combine the duck stock & dr. pepper; reduce over medium-high heat. Reduce by 75% until thick and coats the back of a spoon. Stir in the butter; reserve.
Directions for the Green Salt
Place the salt in a coffee or spice mill or small food processor. Add the bay leaves, thyme, parsley, and peppercorns. (If all the herbs do not fit, start grinding the mixture using only part of the parsley, then add more as the leaves break down.) Process until well combined and a vivid green. Set aside.
Rub the salt over the legs, rubbing a little extra on the thicker parts and around the joint. You should add 2 tablespoons of green salt to 1 pound duck legs, or about 1 tablespoon per leg. Place the legs flesh side up in a single layer in a baking dish that holds them not too snugly (use two if necessary). Cover with plastic wrap and refrigerate for 24 hours.
Preheat the oven to 190°F. It is important to check the heat from time to time Rinse the legs well under cold water and dry thoroughly with paper towels. Layer the duck legs (no more than 2 deep) in a 9/10 to 10 inch wide heavy ovenproof pot with a lid. Pour enough melted duck fat or olive oil to cover the legs. Place over medium heat just until the fat is warm. Cover, place in the oven, and cook for 10 hours.
Check one duck leg by carefully lifting it from the fat and piercing it with a paring knife. The duck meat should he meltingly tender; if necessary, return the duck to the oven for up to 2 hours longer, checking the legs frequently, Remove the legs from the oven and cool them in the fat. Once they have cooled enough to handle, gently lift the legs from the fat and place in a container. Strain the fat over the legs, submerging them in fat; transfer them to a smaller container if not completely covered with the fat. Cover and refrigerate for up to 2 weeks.
Ingredients for the Salsa
Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes.
Drain. (You should have about 1/2 cup.)
Combine hijiki, nori, shallot, anchovy, parsley, olive oil, lime zest, and jalapeno in a medium bowl; season with salt and pepper. Set aside.
Place duck over rice, drizzle with Dr. Pepper sauce. Salsa on the side.
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