Grilled Duck Leg with Tea Poached Bok Choy
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- Servings: 4
Duck confit gets an American twist in this recipe with the tender legs cooked on the grill to make the skin nice and crispy. Poaching the accompanying vegetables in a tea-flavored broth gives a subtly refreshing dose of citrusy flavor that balances beautifully with the richness of the duck.
Ingredients
- 4 medium duck legs
- 2 tablespoons olive oil
- 1 tablespoon chopped lavender
- 1 tablespoon lemon or orange tea
- 4 garlic cloves
- 2 cups chicken stock
- 1 cup red wine
- Zest from 1 lemon
- 1 2-inch piece ginger root, peeled and chopped
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Tea Spice Blend (recipe follows)
- Tea-Poached Bok Choy
Tea Spice Blend
- 1-1/2 tablespoons lemon or orange tea
- 1 teaspoon ground ginger
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon cumin
- 1/8 teaspoon mild chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Tea-Poached Bok Choy
- Zest and juice from 2 lemons
- 2 teaspoons olive oil
- 4 cloves garlic, cut in half
- 1 2-inch piece ginger root, peeled and thinly sliced
- 1/4 cup pearl onions, peeled and cut in half
- 1 tablespoon chopped lavender
- 1/2 cup water chestnuts, rinsed and drained
- 2 teaspoons honey
- 1/2 teaspoon salt
- 2 lemon or orange tea bags
- 2 scallions, white and light green parts, cut into 1-inch pieces
- 4 baby bok choy, cut into quarters
Preparation
- Rub the duck legs with the olive oil. Place in a shallow dish, cover with plastic wrap and refrigerate for 1 hour.
- Combine the lavender, tea, garlic, chicken stock, red wine, lemon zest, ginger, bay leaf, salt, pepper, and 2 cups water in a large deep pot and bring to a boil. Add the duck legs, reduce the heat, and simmer for 1 hour, flipping the legs occasionally. Remove the duck legs and pat dry. Sprinkle with the tea spice blend. Discard the cooking liquid.
- Heat a grill pan over high heat.
- Place the duck legs on the grill, skin side down, and cook until caramelized, about 3 minutes. Turn and cook for another 3 minutes. Serve with tea-poached bok choy.
Tea Spice Blend
Combine the tea, ginger, garlic powder, turmeric, cumin, chili powder, salt and pepper in a small bowl.
Makes about 3 tablespoons
Tea-Poached Bok Choy
- Bring 1 cup of water to a boil in a small saucepan. Add the lemon zest and boil for 30 seconds. Strain through a fine-mesh strainer lined with cheesecloth discarding the liquid. Bring another 1 cup of water to a boil in the same saucepan. Add the strained zest and boil for another 30 seconds. Strain again, then finely chop the zest. Set aside.
- Heat the olive oil in a large saute pan over medium heat. Add the garlic, ginger, and pearl onions and saute until golden brown, about 3 minutes. Add the lavender, water chestnuts, honey, salt, 2 cups water and tea bags. Bring to a simmer and cook for 2 minutes. Add the scallions, lemon zest, lemon juice, and bok choy and simmer for 2 minutes. Remove and discard the tea bags and serve.
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