Episode 216

Serves 4 Ingredients… 8 duck legs (legs plus thighs) Kosher salt and freshly ground black pepper 2 tablespoons grapeseed or canola oil 2 slices thick-cut bacon 2 medium onions, sliced thick Six 1/2-inch-thick slices peeled ginger, cut lengthwise from a 2- to 4-inch piece 1 serrano chile, halved lengthwise 3 medium oranges, quartered 1 cup carrot nubs 4 celery stalks, cut into 1/2-inch lengths 2 cups shelled edamame 1/2 cup Grand Marnier or other orange liqueur 1/4 cup Wan Ja more »

Serves 4 Ingredients 2 tablespoons grapeseed or canola oil 2 tablespoons minced fermented black beans 1 tablespoon minced garlic 1 bunch scallions, thinly sliced, white and green parts separated Kosher salt and freshly ground black pepper 1 pound medium (U-20) scallops, muscles removed, halved 2 cups 1/4-inch sliced zucchini 2 tablespoons unsalted butter Directions… 1. Heat a wok over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the black beans, garlic more »

Serves 4 Ingredients… 1 tablespoon grapeseed or canola oil 4 lemongrass stalks, pale parts only, crushed with the flat side of a knife 1 head celery, stalks rinsed and roughly chopped 2 large carrots, peeled and shredded 2 medium onions, thinly sliced 2 Thai or serrano chiles, stemmed and minced (optional) Kosher salt and freshly ground black pepper 2 boneless, skinless chicken breasts, cut widthwise into 1/4-inch strips 3 tablespoons fish sauce 6 cups unsalted fresh chicken stock or low-sodium more »