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Allspice Duck with Braised Bok Choy
Star anise, allspice and ginger are all incorporated into this fragrant Asian-inspired dish. For a complete meal, serve steamed jasmine rice alongside.
Our Innocent Bystander Pinot Noir and other Juicy Medium-Bodied Red Wines pair nicely with this recipe.
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Ingredients:
- 3 Tbs. canola oil
- 1 1/2 tsp. salt
- 1 tsp. freshly ground pepper
- 4 lb. boneless duck breasts, trimmed of excess skin and fat
- 2 yellow onions, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, peeled and grated
- 1 1/2 Tbs. ground allspice
- 1 cinnamon stick, 3 inches long
- 1 star anise, broken into pieces
- 1 1/2 cups chicken broth
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup soy sauce
- 3 Tbs. hoisin sauce
- 6 baby bok choy, about 2 lb. total, each quartered lengthwise
Directions:
In a large fry pan over medium-high heat, warm the oil. In a small bowl, combine the salt and pepper. Rub the mixture all over the duck breasts. Place the duck, skin side down, in the pan and cook, turning once, until well browned, 4 to 5 minutes per side. Transfer to a plate.
Pour off all but a thin coating of fat in the pan. Set the pan over medium-high heat, add the onions, garlic, ginger, allspice, cinnamon and star anise and sauté until the onions begin to soften, about 3 minutes. Add the broth and cook, stirring to scrape up the browned bits from the pan bottom. Stir in the brown sugar, soy sauce and hoisin sauce and bring to a boil.
Stovetop method: Transfer the duck breasts to a large Dutch oven, pour in the broth mixture and set over very low heat. Partially cover the pot and cook for 1 hour. Uncover and skim as much fat as possible from the surface. Arrange the bok choy around the duck, pushing it slightly into the cooking liquid. Partially cover and cook until the duck is very tender and the sauce is thick, about 30 minutes more.
Slow-cooker method: Transfer the duck breasts to a slow cooker and pour in the broth mixture. Cover and cook according to the manufacturer’s instructions until the duck is very tender and the sauce is thick, 2 hours on high or 4 1/2 hours on low. Uncover and skim as much fat as possible from the surface. Arrange the bok choy around the duck, pushing it slightly into the cooking liquid. Cover and cook until the duck is very tender and the sauce is thick, about 30 minutes more.
Slice the duck breasts on the diagonal and arrange on warmed plates with the bok choy. Spoon any remaining sauce on top and serve immediately.
Serves 6 to 8.
Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Denis Kelly (Oxmoor House, 2008).
Pour off all but a thin coating of fat in the pan. Set the pan over medium-high heat, add the onions, garlic, ginger, allspice, cinnamon and star anise and sauté until the onions begin to soften, about 3 minutes. Add the broth and cook, stirring to scrape up the browned bits from the pan bottom. Stir in the brown sugar, soy sauce and hoisin sauce and bring to a boil.
Stovetop method: Transfer the duck breasts to a large Dutch oven, pour in the broth mixture and set over very low heat. Partially cover the pot and cook for 1 hour. Uncover and skim as much fat as possible from the surface. Arrange the bok choy around the duck, pushing it slightly into the cooking liquid. Partially cover and cook until the duck is very tender and the sauce is thick, about 30 minutes more.
Slow-cooker method: Transfer the duck breasts to a slow cooker and pour in the broth mixture. Cover and cook according to the manufacturer’s instructions until the duck is very tender and the sauce is thick, 2 hours on high or 4 1/2 hours on low. Uncover and skim as much fat as possible from the surface. Arrange the bok choy around the duck, pushing it slightly into the cooking liquid. Cover and cook until the duck is very tender and the sauce is thick, about 30 minutes more.
Slice the duck breasts on the diagonal and arrange on warmed plates with the bok choy. Spoon any remaining sauce on top and serve immediately.
Serves 6 to 8.
Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Denis Kelly (Oxmoor House, 2008).
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