New Asian Cuisine
Welcoming Spring with Fast Simple Asian Recipes

Honey Roasted Duck Legs (Dui Vit Quary Mat Ong)
By Andrea Nguyen, Author, Into the Vietnamese Kitchen:
Treasured Foodways, Modern Flavors

Serves 4 to 6 with 2 or 3 other dishes
4 cloves garlic, smashed with the broad side of a cleaver or chef’s knife
Chubby 1-inch piece fresh ginger, thinly sliced and smashed with the
broad side of a cleaver or chef’s knife
¾ teaspoon Chinese five-spice powder
¼ teaspoons salt
6 tablespoons honey
2 tablespoons light (regular) soy sauce
1 tablespoon dark (black) soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
¾ teaspoon salt
2 tablespoons Shaoxing rice wine or dry sherry
2 teaspoons peeled and grated fresh ginger, pressed through a fine-mesh
Chicken Tikka Masala
Recipe courtesy of Shubhra Ramineni, Entice with Spice

Chicken tikka masala most likely does not need an introduction! Of
all the popular chicken dishes served at Indian restaurants, this is
my favorite, and so I tried to recreate it at home and have come up
with this recipe. This is a two-part recipe: first you need to make
the chicken tikka (small pieces of chicken) following the recipe for
Chicken Kebabs, then you make the masala—a spiced tomato and
onion base that is mixed with heavy cream to give an indulgent taste.
You can save preparation and cooking time by cooking the kebabs a
day in advance.  I personally enjoy this dish served on a bed of rice
with cumin and peas  but you may also serve it with plain rice.  
Because of the heavy cream, try to resist making this dish too
frequently for your own good!

Serves 3 to 4
Prep time:10 minutes + 1 1/2 hours to make the chicken kebabs (can
(c) 2006 Leigh Beisch
sieve to extract 1 teaspoon juice
6 whole duck legs, trimmed of excess fat and skin and backbone removed, if necessary
2 tablespoons hoisin sauce

1. To make the glaze, in a small saucepan, combine the garlic, ginger, five-spice powder, salt, honey, light
and dark soy sauces, and wine. Place over medium heat and bring to a boil. Remove from the heat. When the
bubble action ceases, pour the glaze through a fine-mesh sieve place over a medium-sized bowl, pressing on
the solids with the back of a spoon to extract as much liquid as possible. Let the glaze cool completely.
2. Select a large, shallow bowl or deep plate that fits in your steamer tray. Add the salt, wine, and a ginger
juice and stir to dissolve the salt. Add the duck legs and use your fingers to coat the duck legs well with the
marinade. Arrange the duck legs so that there is minimal overlap, to ensure even cooking. Put the bowl in
the steamer tray and set aside to marinate for 15 minutes.
3. Fill the steamer pan halfway with water and bring to a rolling boil over high heat. Add the steamer tray,
cover, and steam the duck for 25 minutes. The skin will pull back from the flesh, and cooking juices will
collect in the bowl. Transfer the duck legs to a plate and discard the cooking juices. (The legs may be cooled,
wrapped in a plastic wrap, and refrigerated overnight. Bring to room temperature before roasting.)
4. Position a rack in the lower third of the oven and preheat to 425°F. To promote heat circulation and
allow fat to drip away from the duck, place a flat roasting tack on a foil-lined baking sheet. Put the duck,
skin side up, on the rack, spacing the legs as far apart from one another as possible. Roast for 35 to 40
minutes, or until the skin is crisp and lightly golden. Turn on the exhaust fan as the duck roasts, as the
dripping fat can cause smoke. If more than 2 tablespoons of fat accumulates in the pan during roasting,
remove the duck from the rack, make a spout in one corner of the foil, and pour off the fat. Then quickly
return the duck to the rack and continue roasting.
5. When the duck is ready, using tongs, lift each leg from the rack, roll it in the glaze to coat evenly, and
hold it above the bowl to allow excess glaze to drip off. Return the duck to the rack, skin side up. Roast the
legs for 5 minutes and then again coat them with the glaze. Roast for 3 to 5 minutes longer, or until the glaze
richly covers the duck. Remove from the oven and let cool for 10 minutes.
6. After glazing the duck legs the second time, return the remaining glaze to the small saucepan and add the
hoisin sauce to make a dipping sauce. Warm over medium heat, adding a spoonful or two of water if needed
to balance out the flavor. Pour into a small serving bowl.  Using a heavy cleaver, chop the legs through the
bone into bite-sized pieces. Or, slice the meat off the bone. Arrange the duck on 2 plates or a platter and
serve with the sauce.
Reprinted with permission from Into The Vietnamese Kitchen by Andrea Nguyen, copyright (c) 2006 Ten
Speed Press, Berkeley, CA.
be done 1 day in advance)
Cook time: 20 minutes
Refrigerator life: 3 days
Freezer life: 1 month
Reheating method: Place the refrigerated or defrosted chicken tikka masala in a saucepan over medium-low
heat and stir periodically. A less preferred method is to place the chicken tikka masala in a microwave,
cover and stir periodically.
1/2 recipe Chicken Kebabs
3 tablespoons vegetable oil
2 teaspoons minced garlic
2 teaspoons peeled and finely grated fresh ginger
1 onion, diced
1 fully ripe tomato, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground red pepper (cayenne)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons sugar
One 1-in (2.5-cm) cinnamon stick
2 tablespoons butter
Juice of 1/2 lime
1/4 cup (65 ml) heavy cream
3 tablespoons water
Prepare the Chicken Kebabs, if you have not already done so.
Pour the oil into a medium saucepan and place over medium heat. When the oil is heated, add the garlic,
ginger and onion. Sauté until the onion is golden brown, stirring frequently, about 6 minutes.
Reduce the heat to medium-low. Add the tomato. Cover the saucepan. Cook until the tomato becomes
completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute
or so and lightly mashing the tomato, about 5 minutes.
Add the cumin seeds, coriander, paprika, red pepper, salt, black pepper and sugar. Stir to combine. Cook
uncovered for 5 minutes, stirring frequently. This is the masala (spice base). Transfer the masala (be
careful, since it is hot) to a blender and blend until a smooth paste is formed.
Return the smooth paste to the saucepan. Add the cinnamon stick, butter, lime juice, heavy cream and
water. Bring to a rolling boil over high heat. Reduce the heat to medium-low. Add the chicken. Simmer for
5 minutes, stirring occasionally. Enjoy now or let cool to room temperature and refrigerate or freeze for