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Talin TV Artichoke Cafe

The Artichoke Cafe combines classic French cuisine with exotic ingredients. This flavorful dish is an example of the many ways in which you can use exotic ingredients to give a twist to classical cooking.

Duck with Edamame and Shanghai Bok Choy

by Artichoke Cafe

Serves 4

Ingredients

  • 4 Duck Breasts, Boneless
  • 1 tbsp Chinese 5 Spice Powder (Aisle 10)
  • 1 cup Orange Juice
  • 1 bag Shelled Edamame Soy Beans (Freezer of Aisles 7&10)
  • 4 stalks Shanghai Bok Choy
  • 2 cloves Garlic, peeled and minced
  • 2 cloves Shallot, peeled and minced
  • 3 cups Cooked Jasmine Rice
  • 1/2 cup Duck Sauce (Aisle 10)

Directions


  1. Cut slits on the skin side of the duck breast.
  2. Marinate duck breast in orange juice and 5 spice powder for 30 minutes.
  3. Preheat oven to 400 degrees F.
  4. Remove duck breast and let it dry for a few minutes. A drier skin will be crispier.
  5. Heat a pan on high heat and pan-sear duck breast on the skin side only until it gets a golden-brown crust.
  6. Turn duck over, and then place into oven. Cook until the the inside of the duck reaches 160 degrees F. It will be pink on the inside. Use a meat thermometer to ensure that the proper temperature has been reached.
  7. While the duck is roasting, boil a pot of water. When the water has reached a full boil, place edamame into the pot. Briefly cook for about 1 minute, remove from heat, and drain the edamame.
  8. Remove the duck from the pan and let it rest on your cutting board for a few minutes.
  9. Cut stem off of the Shanghai bok choy, and peel the leaves off of the core. Cut the leaves in half length-wise.
  10. Briefly stir-fry the bok choy with the garlic and shallots with vegetable oil or some of the duck fat. Do not over-cook the bok choy.
  11. Heat the duck sauce in a hot sauce pan with some duck fat on high heat for about 15 seconds.
  12. Place the edamame and rice together in a large bowl and toss to incorporate the ingredients.
  13. To serve, place a layer of the rice and edamame mixture on a plate. Then add a layer of sauteed shanghai bok choy.
  14. Slice the duck breasts against the grain at about a 45 degree angle. Place the duck on top of the bok choy.
  15. Place the warm duck sauce over the sliced duck and around the jasmine rice. Enjoy!