INGREDIENTS

INSTRUCTIONS

SHIITAKE MUSHROOM AIOLI
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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