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Getting to the Heart of Weight Loss
If you want to lose weight and working out is not your thing, nutritionist JJ Smith may have the answer you've been looking for.
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
Directions
- 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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