Duck with Seared Bok Choy, Wheatberries with Maitake Mushroom, Blueberry Reduction

This was the fourth course to my 5-course Friendsgiving party for 6 people.

I had originally planned for using farro instead of wheatberries but farro was sold out. I do like the chewiness of wheatberries compared to farro, however, I still think that farro would have been better for this dish.

Serves 6.


[100% organic]

For the Duck

  • 3 Peking ducks
  • Duck bones from the duck
  • Canola oil, as needed
  • 3 onions, chopped roughly
  • 3 large carrots, chopped roughly
  • 5 celery stalks, chopped roughly
  • 1 garlic head, cut in half horizontally
  • 6 qts chicken stock
  • Bouquet garni in cheesecloth
  • Mushroom trims, if available
  • Salt & freshly ground pepper

Preheat oven to 375-400°F.

Butcher and quarter the duck. Manchonner the legs and score the breasts. Cut away as much fat as possible. Breakdown the carcass. Place scored breasts into the fridge.

In a large pan, sauté bones until golden brown; add onions, carrots, celery, and garlic. Continue sautéing on medium heat. *If using more than one duck, brown bones in the oven at 450°F.

In a saucepan, bring chicken stock to a boil.

In a separate pan, heat some oil. Season duck legs with salt and pepper, then sear in hot pan, to develop some color. Turn heat for duck legs down to medium and let it render out some fat. You only need to sear and cook the skin-side of the duck legs. The skin of the duck legs should be a golden brown color before going onto the next step.

Transfer legs, skin side up, on top of bones and vegetables. Add enough hot chicken stock to cover duck three-quarters of the way up. Add the bouquet garni, mushroom trimmings, cover with lid or aluminum foil and braise the legs until tender, about an hour. Make sure the stock is bubbling/boiling before you put it into the oven.

When legs are done, remove from oven and let it cool slightly. Strain braising liquid and reserve for the sauce. Reserve duck legs in remaining liquid and keep warm.

For the Sauce

  • 4 TBS butter
  • 3 large shallots, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp Sichuan peppercorns
  • 2 star anise
  • 1 500mL bottle balsamic vinegar
  • 2 cups fresh blueberries
  • ¾ cup honey
  • 1 bottle red verjus or red wine
  • Reserved duck braising liquid
  • Bouquet garni
  • Salt & pepper

Caramelize the honey. When the honey is bubbling and golden, add the balsamic vinegar to it. Add in chopped shallots and crushed garlic. Reduce until syrupy then add in the verjus and continue to reduce until syrupy again. Next add in the hot duck braising liquid. Add a loose bouquet garni and 1 cup of the blueberries, and reduce by two-thirds. Strain through a fine sieve. Taste and adjust seasoning. Add the remaining blueberries and continue to reduce, on low-medium heat, until there is some body to the sauce. If sauce is not thickening, add some beurre manié. Keep warm until ready to serve.

For the Wheatberries

  • 1½ cups wheatberries
  • 3 cups chicken stock
  • Salt
  • Olive oil
  • 1 onion, diced
  • 3 packets maitake mushrooms, base removed

Combine the wheatberries, salt, and chicken stock in a large saucepan over medium heat. Cover and simmer, stirring occasionally, until the wheatberries are tender, about 20-40 minutes. Taste often as it is cooking, you want it to be toothsome and retain some structure. Remove from heat, drain any excess liquid, and set aside. Reserve liquid for reheating.

Sweat onions and simultaneously sauté maitake mushrooms in another pan. Fold onions and mushrooms into wheatberries.

For the Finnish

  • 6 heads bok choy, halved lengthwise
  • Canola oil
  • Salt

In a very hot pan, sear bok choy. Season right after removing from heat.


Preheat oven to 500°F.

Season duck breasts with salt & pepper, turn heat to low and place a large pan on the stove. Place breast in the pan with skin-side down. Render the fat to all the breasts slowly. Every 5 minutes, pour away rendered fat. After 20-30 minutes, turn breast around and cook flesh side for 3 seconds and remove from pan and place on a wire rack, skin-side up, to rest.

For the braised legs, cut along the joint to separate leg and thigh. Only add a little braising liquid to the pan and have legs and thighs skin-side up. Place on low heat and once braising liquid starts to bubble and reduce, spoon the liquid over all the legs every 5 minutes. When the legs have reached a nice glaze color to them, keep warm and set aside.

Flash heat the duck breasts in the hot oven for 3-5 minutes. Take it out and let it rest for a minute before you start slicing. Plate to your liking or in picture.


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