Ming Tsai

Recipes

Directions

1. Heat canola oil in pressure cooker on the stove over medium heat.  Add scallions, garlic and ginger.  Cook 2 minutes.  Add duck legs and continue to cook, stirring, for 2 to 3 more minutes.  Add red wine, soy sauce, rock candy, cinnamon sticks, star anise and chili.  Bring to a simmer.  Add enough water to cover duck. 

2. Bring to a simmer then taste and adjust seasoning.  Add enough water to cover duck.  Place lid on pressure cooker and set on setting 2.  Cook 30 minutes.

3. To make Scallion Pancakes: Mix flour with water to form a shaggy mass then transfer to a floured surface.  Knead, gradually adding more flour, to form a stiff dough.  Shape dough into a disk. (Alternatively, place flour in a stand mixer fitted with a dough hook at medium speed and gradually add water.  Once dough forms a ball and all dry ingredients are incorporated, remove from mixer.  Dough should not be sticky, if it is add more flour, tablespoon by tablespoon.  Very lightly flour a flat surface and bring dough together into a disk.) Wrap tightly with plastic wrap and chill refrigerator for at least an hour or up to 48 hours.  Divide dough into 3 or 4 smaller pieces and roll out to 1/8-inch thickness.  Brush with oil and sprinkle with salt.  Spread scallions over dough and roll up jelly roll fashion to form a tight log.  Twist each end of the log in opposite directions 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil.  Flatten the coil with a rolling pin and roll out to 1/4-inch thick. Heat canola oil in saute pan over medium heat and swirl to coat.  Add pancake, one at a time, and cook until golden brown and crispy on both sides, turning once, 2 to 3 minutes per side.

4. Depressurize pot by releasing valve or placing under cold running water and remove lid.  To serve family style: Transfer duck legs to a large wide bowl and pour sauce over top.  Serve with scallion pancakes on the side.