Ginger-Orange Duck "Cassoulet"

ginger_orange_duck_cassouletServes 4

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 Shan naturally brewed soy sauce
2 cups fresh chicken stock or low-sodium canned chicken broth

1. Preheat the oven to 350°F.

2. Season the duck legs with salt and pepper. Heat a large ovenproof casserole over medium heat, add the oil, and swirl to coat the bottom. When the oil is hot, and working in batches if necessary, add the duck legs skin side down. Brown, turning once, about 20 minutes. If the legs haven’t rendered most of their fat, cook a little longer. Transfer the legs to a plate and pour off all the fat (reserve the fat for future use).

3. Add the bacon, onions, ginger and chile. Season with salt and pepper and sauté until the vegetables have softened slightly, about 2 minutes. Add the oranges, carrots, celery and edamame and deglaze with the Grand Marnier. Add the soy sauce and stock and adjust the seasoning if necessary. Return the duck legs to the casserole, cover, and bake until a paring knife passes easily through the duck, about 2 hours. Serve from the casserole or transfer to a large shallow bowl
and serve.

©2010 Ming Tsai – Taken from Simply Ming One-Pot Meals used with permission from Kyle Books

Cook’s Notes
Ming recommends a Pinot Noir with this duck dish from Simply Ming One Pot Meals

“Soy Sauce
the essential Chinese seasoning, soy sauce has been used for more than three thousand years. I call for “regular” soy sauce, which is sometimes called light or thin to distinguish it from darker or thicker kinds. Soy sauce is made from a soybean, flour and water mixture, which should be naturally fermented or brewed, rather than synthetically or chemically manufactured. Look for “naturally brewed” on the label and read ingredient listings. Avoid soy sauces that contain hydrolyzed soy protein, corn syrup and caramel color- a sure sign of ersatz sauce. Japanese Kikkoman soy sauce is a standby, but I prefer and organic brand like Wan Ja Shan.”

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3 Responses to Ginger-Orange Duck "Cassoulet"

  1. Aylin says:

    Can I substitute chicken for the duck? If so, how does the oven temp & time change?

    • moulton says:

      I think it would be about the same time and temperature. Just make sure the chicken is cooked through.

  2. Patricia Collins says:

    My husband and just LOVED the duck cassoulet segment!
    Thank you for a wonderful program and our next Sunday menu!
    Sincerely, Pat Collins

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