Ingredients
4 duck legs
1/2 c. mushroom soy sauce (see Note)
1/4 c. low-sodium soy sauce
3 tbsp. Chinese black vinegar or unseasoned rice vinegar
3 tbsp. sake
c. sugar
1/2 onion
1/2 star anise pod
1 tbsp. minced fresh ginger
1 clove garlic
water
1 tbsp. unseasoned rice vinegar
2 tbsp. canola oil
1/4 tsp. powdered green tea (matcha)
salt
1 Asian pear or Bosc pear
3 c. mizuna or mesclun greens (3 ounces)
1 c. finely shredded Napa cabbage
Preparation
Step 1Preheat the oven to 325 degrees F. Put the duck legs in a medium enameled cast-iron casserole. Add both soy sauces, the black vinegar, sake, sugar, onion, star anise, ginger and garlic. Add enough water to just cover and bring to a boil. Cover the casserole and transfer it to the oven. Braise the duck for 1 1/2 hours, or until it is very tender. Remove the duck legs from the liquid and let cool. Discard the duck skin and braising liquid. Pull the meat from the bones in large shreds.Step 2In a medium bowl, whisk the rice vinegar with the canola oil and the 1/4 teaspoon of powered green tea. Season with salt. Add the Asian pear, mizuna and cabbage and toss. Transfer the salad to plates and top with the shredded duck. Sprinkle with green tea powder and serve.Step 3Make Ahead: The duck can be refrigerated in the cooking liquid for up to 3 days.Step 4Notes: Mushroom soy sauce is dark soy sauce flavored with straw mushrooms. Look for it in Asian markets.
