Recipe, Duck Brest with 5-Spice and Grapes, Anita Lo, Annisa, What to cook with duck, Asian, New York
ANITA LO - RECIPES
CHEF ANITA LO
Seared Foie Gras with Foie Gras Soup Dumplings
Recipe courtesy of chef Anita Lo
Photograph courtesy of Anita Lo
- 1 oz. slice Foie Gras A, deveined
- Salt and pepper
- Wondra
“Soup”
- 2 pig feet, split
- 1 pint veal stock
- 5 pints chicken stock
- 1 large stick cinnamon
- 4 pieces star anise
- 2 dried shiitake mushrooms
- 2 slices ginger
- soy sauce to taste
- black pepper
Vinegar Reduction
- 1 quart Balsamic vinegar
- 2 cups Chinese black vinegar
- 5 slices ginger
- 1 teaspoon black peppercorns
Foie Mousse
- 1 lobe foie gras B, cleaned
- Foie gras scraps
- Salt and pepper
Dumpling Wrappers
- 2 parts flour
- 1 part boiling water
- Salt and pepper
- Soy oil
Garnish
- 3 pieces each jicama macedoine
- 1 pinch each scallion top julienne
Directions
“Soup”
1) Place the pig feet in a pot with the stocks and bring to a boil.
2) Skim and add the remaining ingredients and simmer, skimming every so often, until pig feet are soft, about 3 hours.
3) Strain.
4) Taste and adjust seasonings. You may have to add a little water to dilute the soy.
5) Shock and refrigerate until set.
Foie Mousse
1) Season the foie liberally with salt and pepper and let sit overnight.
2) Pack into a terrine mould, cover and place in a hot water bath.
3) Cook in a 275 oven about 45 minutes until it just starts to melt and is warm in the center.
4) Place all in a food processor and run until smooth.
5) Pass through a tamis and repack into the terrine mould.
6) Cover and refrigerate.
Vinegar Reduction
1) Place the vinegars, the ginger and peppercorns in a sauce pot and reduce to a glaze.
2) Strain and refrigerate.
Dumpling Wrappers
1) Mix the salt and flour and add the boiling water.
2) Knead until smooth and place in an oiled bowl, covered.
3) Allow to rest 30 minutes, then roll to about 1/8” thickness and cut into 3.5” rounds.
4) To form the dumplings, brush each wrapper with eggwash and place a small square of foie mousse in the center of a wrapper, along with a few pieces jicama and a small dollop of the “soup.”
5) Fold in half and crease the top to form half moons.
6) Freeze or cook immediately.
To Serve
1) Steam 3 dumplings per order (if frozen, from the frozen state) until puffed.
2) In the meantime, season and dredge in wondra the foie gras and sear.
3) Decorate plate with the black vinegar reduction and organize the three dumplings on top.
4) Top each dumpling with a third of the seared foie gras and place a pinch of the scallion julienne in the center.
5) Serve with chopsticks and a Chinese soup spoon so that the diner can experience the juice.
Photo Courtesy of Anita Lo
WHAT
Recipe for Duck Breast with 5-Spice and Grapes from chef Anita Lo of annisa restaurant in New York, NY.
WHY
Crispy duck skin melded with Asian spices and flavors.
WHO
Executive chef/owner of annisa in New York’s West Village.
WHY
Chef Lo’s cooking combines flavors from her Asian roots, her world-wide travels, seasonal influences, and her classic French technique.
OWNER / CHEF - ANNISA - NEW YORK
September 30, 2010
RECOMMENDATIONS
Anita Lo’s recommendations for where to eat in New York, Barcelona, China, Korea, and Tokyo.
Duck Breast with 5-Spice and Grapes
Recipe courtesy of chef Anita Lo
Yield
Serves 2
Ingredients
- 2 duck breasts, boneless, skin scored
- Salt and pepper
- 1 pinch Chinese 5-spice powder
- 1 tablespoon butter
- 16 seedless grapes
- 2 tablespoon Chinese black vinegar
- 1 tablespoon balsamic vinegar
Directions
1. Heat a sauté pan on high.
2. Season the duck breasts both sides with salt and pepper and place in the dry pan skin side down.
3. Turn heat immediately to lowest setting.
4. As the fat accumulates, pour it off.
5. Continue until the skin is deep brown and rendered of most of its fat.
6. Turn, raise heat to high and add the butter to the pan along with the five spice powder.
7. Baste duck with the butter with a spoon until desired temperature.
8. Remove from pan to a warm plate and pour off liquid.
9. Add grapes and vinegars and cook until syrupy.
10. Serve duck sliced with the sauce.
ANNISA
West Village
Contemporary American
13 Barrow Street
New York, NY 10014
T: 212.741.6699 (make a reservation)
Website:
Hours:
Mon - Sat: 5:30pm - 10:30pm
Sun: 5:30pm - 9:30pm
Duck E-fu Noodles
Recipe courtesy of chef Anita Lo
Ingredients
- 1 package e-fu noodles (about 2 qts once boiled)
- 3 tablespoon peanut oil
- 1 large clove garlic, finely chopped
- 1 pinch ginger, julienne
- 3 cups yu choy, washed and cut into 2” lengths
- 1 cup yellow chive bottoms, washed and cut into 2” lengths
- 1 long hot red chili, julienned
- 2 duck legs, confit, shredded (substitute braised)
- Oyster sauce to taste
- 3 tablespoons soy sauce
- 1 tablespoon Sriracha
- 1/4 cup scallion greens, cut on a bias
- Salt and pepper to taste
Directions
1) Bring a large pot of water to a boil.
2) Season water heavily with salt and boil the e-fu noodles until desired consistency.
3) Drain and remove to a warm bowl.
4) Heat a saute pan on high.
5) Add the peanut oil, then the garlic and ginger.
6) Stir and add the yu choy, yellow chives and red chili and the duck meat.
7) Season to taste with salt and add 3 tablespoons of water.
8) Saute until greens are cooked through and water is evaporated.
9) Add to the noodle bowl and toss with remaining ingredients.
10) Taste and adjust seasonings.
