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David Tanis’ Twice-Cooked Duck with Pea Shoots

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David Tanis 
         I wasn’t familiar with David Tanis at all until he started writing the City Kitchen column in Wednesday’s Dining Section in the Times. Clearly, I’d been missing a lot.  While David’s recipes have often peaked my interest, this is the first one I’ve tried.  And what an introduction!  This is a stir-fry with a twist.  The duck used in the dish is first braised in an Asian inflected broth.  Then the meat is cut up and crisped in oil before being joined in the pan by a blizzard of Asian flavors—ginger and orange, garlic, cumin, and hot peppers. The sauce and the broth from the braise bring it all together.  And finally, pea shoots, a vegetable I’d never used before, are tossed into the mix where they wilt and bring an rich earthy quality to the finished dish. It’s sweet and spicy and satisfying.  It’s one of those dishes that comes with a supreme sense of pride: You’ve made something that tastes so authentic and so good the very first time you’ve cooked it.  So why haven’t I heard of David Tanis before?

         When I read his brief bio, I sure felt that I’d been missing something.  Plenty in fact.  In 2008, he wrote “A Platter of Figs and Other Recipes” (Artisan Books) with a forward by his former boss Alice Waters.  (He worked at Chez Panisse both upstairs and down.) The book was a huge success and the U.K.’s Guardian/Observer chose it as one the best cookbooks ever.  He then followed with a second book called “Heart of the Artichoke and Other Kitchen Journeys” (Artisan Books 2010).  This one was nominated for a James Beard Award.  The thing that’s David’s great draw is that he is “a passionate fan of home cooking”.  There’s far more to that sentence than meets the eye.  Because far from teaching how to cook restaurant food at home, he goes for the straightforward and the simple, for the small kitchen.  And with this recipe he proves his point. 
         You can make authentic Chinese food at home. In fact, it may be better than the best of Chinese take-out mostly because that food has been sitting around for god knows how long. Food straight from your own pan is hot and freshly cooked.  There’s even a word or words for it:  “Wok-chi” or “Wok-hei” which, Chef Tanis tells us, means ‘breath of the wok’.   It just takes organization.  Keep all the elements close at hand and ready to be tossed into a large skillet or wok.  By the way, I don’t own a wok in the city.  There’s just no room for one. Instead I rely on two big skillets – one non-stick and one stainless steel.  They work just fine.  You may have to go a little out of your way to find duck legs but they do have them at Whole Foods.  I got mine in Chinatown, one of my absolute favorite places to shop for food.  The prices are incredible and the breadth of what’s on offer takes your breath away.  As for the pea shoots, they are one of those items that I’ve passed at Trader Joe’s more times than I can count.  And what a revelation!  They are full of vitamin C and have a flavor that’s earthier than an early Spring pea.  They bring color and texture to the duck which is finished off with a shower of slivered scallions.  You can serve this on a bed of white rice. I didn’t. We just enjoyed a big plate of the dish all by itself.  Here’s the recipe:

8 thoughts on “David Tanis’ Twice-Cooked Duck with Pea Shoots”

  • For one thing, it's delicious and secondly, there are pea shoots year 'round at Trader Joe's. Frankly, I worked very hard leading into Christmas, got terribly ill and fortunately had written this post earlier in the Fall. I highly recommend it as something different to cook this weekend and I am sorry you are disappointed. Monte

  • Well, we've got pea shoots coming out of our ears here in Western Australia. We've just sweltered through a Christmas Day temperature of 39.6C (that's 103F in the old money)and this dish looks perfect for the hot summer months. I can't wait to try it.

  • My love for duck goes way back to childhood when my friend's dad would bring home sacks of Mallards during hunting season. We would pluck, "de-pellet", and gut dozens of those wonderful birds. They would go into a low and slow oven with lots of wine – what a great memory. Any leftovers were turned into duck gumbo – oh what great foodie memories this post has induced!!! Thanks for that deja-vu moment!

    You've inspired me to give duck a chance, once again, after all these years. I'll be sure to let you know how wonderful this recipe turns out – as I'm sure it will.

    I appreciate you, Monte!

  • Dear Michele, Thank you so much for your comment. The funny thing is that our readers in the Northern Hemisphere completely forget that we have quite an audience 'down under' and all over the Southern Hemisphere. Last year alone we had 3806 page views from Australia, 2842 from China, 789 from the Philippines and last week alone we had 18 visits from Singapore and 26 from Malaysia, all places where apparently pea shoots and duck abound. But this is America and as you know, if it's not about us, it's not important. Just kidding, but you get my drift. It is the inverse of your temperature here in New York today — 36 F and not supposed to get any warmer. I am sure you're 103 F was hard to take but what I'd give for an hour or so…All best, and do know how I appreciate your coming to my defense. Monte

  • Dear Katie, I vividly remember doing the same thing as a child in Quebec province in Canada. I had an uncle who was an avid shooter and he'd appear with birds riddled with buckshot. Despite a great deal of time put into ridding the birds of the pellets, I can't count the times we'd bite into a bullet. Domestic duck fortunately requires no "de-pelleting". I can find it in quite a few food stores in NY. I do hope you have similar luck in Mississippi. Thanks so much Katie, for writing. I must tell you Anonymous threw me for quite a loop! Monte

  • There's always one bad apple in the bunch. Don't EVER let that keep you from sharing your thoughts on this wonderful site. You are very appreciated by those of us who do leave our names. 😉


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