FIVE-SPICE DUCK TOSTADA WITH GINGER-CHILE CREAM DRESSING
Steps:
- In a saute pan, toast the Szechuan peppercorns, coriander seeds, black peppercorns, and star anise over medium-high heat for 3 to 4 minutes, until fragrant. Remove from the heat and let cool. Grind the toasted spices in a coffee grinder to the consistency of course salt and pour into a small bowl. Add the garlic powder, salt, and curry powder and mix well.
- Preheat the oven to 400 degrees F.
- Prick the skin of the duck all over with the point of a very sharp knife. Rub the duck with the spice mixture. Place in a roasting pan and roast for 20 minutes. Decrease the temperature to 350 degrees F and cook for another 40 minutes, until the juices run clear when a thigh is pierced. Transfer the duck to a platter, reserving the duck fat in the pan.
- When the duck cools, remove the skin and the meat and julienne both. Place the skin in a small saute pan. Add 2 tablespoons of the reserved duck drippings and saute slowly over low heat. Cook for about 15 minutes, until the fat is rendered from the skin and the skin is crispy. Transfer to paper towels to drain.
- Place all the ingredients except the canola oil in a blender. Blend for 1 minute. With the motor running, slowly add the canola oil. If the dressing is too thick, add a small amount of water to thin it to desired consistency.
- In a large bowl, mix the greens, carrot, jicama, green onion, cranberries, macadamia nuts, and mango. Drizzle with 3/4 cup of the dressing and toss to coat.
- To assemble the dish, divide the dressed greens among the tortillas and mound in the center. Divide the duck meat among the salads. Top with the wonton strips and duck skin cracklings and serve.
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Qismat Ali
a_qismat88@hotmail.comI love the idea of using a ginger-chile cream dressing on duck. It sounds like a great way to add some extra flavor.
Janko Dara
janko-d@hotmail.comThis recipe looks delicious, but I'm not sure if I can find all of the ingredients.
ARMAN_x_ REX
r23@gmail.comI'm not a big fan of duck, but I'm always willing to try new things. This recipe might just change my mind.
lilly laitei
lilly-l@gmail.comThe pictures of this dish look amazing. I can't wait to try it!
Annyiah Williams
williams@gmail.comI've never made duck before, but this recipe seems easy enough to follow.
Mariam Saif
s@hotmail.comThis recipe seems like it would be a lot of work, but it's probably worth it for the delicious results.
mtariq iqbal
mi@aol.comI'm not sure about the combination of duck and ginger, but I'm willing to give it a try.
Nithila Queen
q@yahoo.comThis recipe looks delicious! I can't wait to try it out this weekend.
Hussain jan110
jh@hotmail.comI love the idea of using five-spice powder on duck. It's a great way to add flavor to a lean meat. I'll definitely be trying this recipe.
Treasure bliss
tbliss@gmail.comOverall, this is a great recipe. The duck was cooked perfectly, and the flavors were well-balanced. I would definitely recommend it to others.
Aydin Casias
a-c43@aol.comThe duck tostad was delicious, but the ginger-chile cream dressing was a bit too spicy for me. Next time, I'll use less chili.
prodip Kurmi
k-prodip@yahoo.comThis was my first time cooking duck, and it turned out perfectly. The recipe was easy to follow, and the results were delicious. I especially loved the ginger-chile cream dressing.
shofikulislam shofik
shofikulislam_shofik81@gmail.comI'm not usually a fan of duck, but this recipe changed my mind. The five-spice marinade and the crispy skin were amazing. I'll definitely be making this again.
QUEEN SAFIYO
safiyo-q@gmail.comThis duck tostada recipe is a game-changer! The combination of flavors is incredible, and the ginger-chile cream dressing is the perfect finishing touch. I'll definitely be making this again for my next party.