Five-Spice Roasted Duck with Shiitake Mushroom Aioli
| Yield: | 4 servings |
| Categories: |
| 2 | Ducks; (3-pound) | |
| 2 | c | Water; up to 4 |
| 2 | tb | Five-spice powder |
| Kosher salt | ||
| Szechwan peppercorns | ||
| 3 | c | Water |
| SHIITAKE MUSHROOM AIOLI | ||
| 1 | c | White wine |
| 2 1/2 | c | Sliced shiitake mushrooms |
| 1 | tb | Peeled; chopped fresh |
| ; ginger | ||
| 3 | Cloves garlic | |
| 1/4 | c | Rice vinegar |
| 1 | Egg yolk | |
| 1 1/2 | c | Vegetable oil |
| 1 | ts | Minced cilantro |
| 1 | ts | Chile paste |
| Soy sauce |
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