Five-spice Roasted Duck With Shiitake Mushroom Aioli

How do you win a battle? You read the enemy’s book. Familiarity with his tactics, knowledge of his ways, is essential in waging a successful war. It’s true in military warfare. It’s true in spiritual warfare as well. Patton gained an immeasurable advantage by learning in advance of being attacked where, in all likelihood, Rommel would concentrate his strike. He studied Rommel’s personality, his strategy in previous battles, his philosophy of tank warfare, all with a view to anticipating and countering every conceivable move. Satan doesn’t have a book. But he’s in ours.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables		Caprial1	4	Servings

INGREDIENTS

2		Ducks, 3-pound
2	c	Water, up to 4
2	T	Five-spice powder
		Kosher salt
		Szechwan peppercorns
3	c	Water
1	c	White wine
2 1/2	c	Sliced shiitake mushrooms
1	T	Peeled, chopped fresh
		ginger
3		Cloves garlic
1/4	c	Rice vinegar
1		Egg yolk
1 1/2	c	Vegetable oil
1	t	Minced cilantro
1	t	Chile paste
		Soy sauce

INSTRUCTIONS

To prepare the ducks, preheat the oven to 375 degrees. Put the ducks
on a rack in a roasting pan. Add the water, making sure the rack is
above the water and no water touches the ducks. Place the pan in the
oven and steam for 20 to 30 minutes. Remove the pan from the oven and
discard the liquid. Season the ducks with the five-spice powder,  salt,
and pepper. Place the pan in the oven and roast until the duck  reaches
an internal temperature of 155 degrees (use an instant-read  meat
thermometer to test) and is golden brown, 20 to 30 minutes.  Meanwhile,
prepare the aioli. Place the wine and shiitake mushrooms  in a medium
saute pan and cook over high heat until dry, 5 to 6  minutes. Put the
mushrooms in the bowl of a food processor, add the  ginger, garlic,
vinegar, and yolk and process until smooth. With the  machine running
slowly add the oil, cilantro, and chile paste through  the feeder tube
and process to puree well. Season to taste with the  soy sauce.  Remove
the duck from the oven. Cut off the legs and slice the breast.  Place
the meat on a serving platter and serve with the aioli in a  bowl on
the side.  Note: Individuals who are immunosuppressed and children
should not eat  uncooked eggs that have not been pasteurized.
Converted by MC_Buster.  Per serving: 3344 Calories (kcal); 332g Total
Fat; (90% calories from  fat); 74g Protein; 2g Carbohydrate; 535mg
Cholesterol; 414mg Sodium  Food Exchanges: 0 Grain(Starch); 10 Lean
Meat; 0 Vegetable; 0 Fruit;  60 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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