How to Make Chinese-Style Star Anise and Roasted Duck Risotto Asian Cooking Recipe Cuisine

China Star Anise and Roasted Duck Risotto

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1/2 Chinese roast duck

6 cups chicken stock

3 star anise

2-inch piece fresh ginger

4 tbsp olive oil

6 shallots, green parts near the top finely sliced

5 oz fresh shiitake mushroom, sliced

1 small red bell pepper, seeded and chopped

1 1/3 cups arborio rice


Directions:

Remove meat and skin from duck and discard bones. Cut meat and skin into bite-sized pieces, about 1.5inches. Cover and refrigerate until ready to use.

In a saucepan, combine stock, star anise and ginger and bring to a boil. Reduce heat to simmer, cover and cook for 20 minutes. Strain stock into another saucepan and discard star anise and ginger. Bring stock to a simmer over low heat.

In a saucepan over medium heat, warm 2 tbsp olive oil. Add shallots, mushrooms and bell pepper and cook until mushrooms soften, 2-3 minutes.

Transfer mushroom mixture to a bowl and set aside. In a saucepan over medium heat, warm remaining olive oil. Add rice and cook, stirring constantly, until rice grains are evenly coated with oil, about 2 minutes.

Add 1 cup hot stock to rice, reduce heat to simmer and cook, stirring constantly, until liquid is absorbed. Add remaining stock, 1 cup at a time, continuing to stir constantly until rice is al dente and creamy.


Add duck and mushroom mixture and stir gently until heated through. Serve immediately.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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