Peking Duck, Royal Basmati Rice, Braised Rhubarb, and Celery

Adapted by
June 2016
Yield: 6 servings


Smoked Duck Wings
2 kilograms sugar
4 liters water
200 grams five spice powder
2 kilograms duck wings
Peking Duck Jus
Vegetable oil
150 grams quartered shallots
100 grams peeled garlic cloves
35 grams Szechuan peppercorns
25 grams crushed black peppercorns
25 grams star anise
20 grams clove
20 grams fennel seeds
One 10-gram cinnamon stick
450 milliliters white wine
450 milliliters orange juice
1 liter veal demi-glace
Rice wine vinegar
Braised Rhubarb
120 grams grenadine
600 grams trimmed rhubarb stalks
20 grams red wine vinegar
Duck Tacquito
250 grams small diced duck thigh confit
65 grams crème fraîche
30 grams thinly sliced green onion whites
3 sheets brick pastry, halved
Egg wash
Roasted Duck Breast
4 duck breasts, skin scored and reserved cool
Black pepper
1 clove garlic
2 sprigs thyme
1 green onion top
1 ounce butter
Royal Basmati Rice
300 grams cooked Royal basmati rice
45 grams thinly sliced green onion
45 grams minced roasted Maitake mushrooms
Red wine vinegar
Black pepper
To Assemble and Serve
Oil for frying
celery, shaved and shocked in ice water
Petite celery
rhubarb, shaved and shocked in ice water
Chive blossoms
Radish blossoms
Shaved green onion


For the Smoked Duck Wings

Prepare a cold smoker with applewood chips. In a pot over medium heat, combine sugar, water, and fi ve spice; whisk to dissolve sugar and bring to a low simmer. In small batches, poach duck wings 5 minutes and drain on a rack-lined sheet tray. Cold smoke wings 30 minutes.

For the Peking Duck Jus

In a medium saucepot over medium heat, add a small amount of oil and sauté Smoked Duck Wings until skins are dark brown. Add shallots, garlic, peppercorns, anise, clove, fennel seed, and cinnamon. When spices are toasted and aromatic, stir in wine and bring to boil. Add orange juice and demi-glace and return to boil. Lower heat and simmer 30 minutes, skimming occasionally. Remove from heat, strain jus, and season with rice wine vinegar.

For the Braised Rhubarb

Heat the water bath of an immersion circulator to 61°C. Prepare an ice bath. In a vacuum bag, combine all ingredients, remove air, and seal. Cook sous vide 40 minutes and chill in ice bath. Remove stalks from bag, reserving cooking liquid. Portion three-quarters of the stalks into 2-inch batons, and medium dice remaining stalks. Reserve in a small saucepot with cooking liquid, keeping warm. 

For the Duck Tacquito

In a mixing bowl, combine confi t, 65 grams Peking Duck Jus, crème fraîche, and green onion. Mix gently. Place pastry halves onto a sheet tray and top with duck mixture. Roll sheets into skinny logs, brushing with egg wash to seal. 

For the Roasted Duck Breast

Season duck breasts with salt and pepper. In a large saucepan over medium heat, place duck breasts skin side down. Cook 6 to 8 minutes until skin is golden and fat rendered; drain, setting aside fat for rice. Add garlic, thyme, onion top, and butter to pan, flip duck breasts, and let cool in aromatics until medium rare. Remove from heat and let duck rest.

For the Royal Basmati Rice

In a small saucepot over medium-low heat, combine rice, onion, mushrooms, vinegar, and fat from Roasted Duck Breast. Gently mix and season with salt and pepper.

To Assemble and Serve

Heat oven to 400°F. In a deep fryer, heat oil to 350°F. Deep fry Duck Tacquitos until golden brown; drain on paper towels and trim edges. Slice Roasted Duck Breast, transfer to sheet tray, and heat in oven, 3 minutes. Onto one side of a plate, spoon Royal Basmati Rice and place Roasted Duck Breast over rice. Place batons of Braised Rhubarb on duck and dress with rhubarb poaching liquid. On the opposite side of the plate, place Duck Taquito and garnish with shaved celery, petite celery, shaved rhubarb, blossoms, and onion. In between tacquito garnishes, arrange diced Braised Rhubarb. To the center of the plate, between Tacquito and Roasted Duck Breast, spoon Peking Duck Jus.