Tea-Smoked Duck Legs with Mushroom and Orzo Ragout Recipe | Ming Tsai | Food Network

Ingredients

• 8 duck legs
• 1/4 cup kosher salt
• 1/2 tablespoon coarse ground and toasted Szechuan peppercorns
• 1/4 cup molasses
• 1/4 cup Chinese black vinegar
• 1/2 tablespoon five-spice powder
• 1 cup rice
• 1 cup black tea leaves
• 1 cup sugar
• 2 wet cloths
• 1 tablespoon minced garlic
• 1 large red onion minced
• 1 cup sliced creminis
• 1 cup sliced shiitakes
• 1 cup sliced chanterelles
• 1 tablespoon dark soy sauce
• 2 cups orzo
• 1 tablespoon minced thyme, sprigs for garnish
• 1/2 cup dry red wine
• 3 to 5 cups hot chicken stock
• 1 tablespoon white truffle oil
• 1 tablespoon chive batons, for garnish
• Salt and black pepper
• Canola, oil to cook
• 1 tablespoon Dijon
• 1/2 tablespoon sambal
• 2 limes, juiced
• 2 cups shredded duck meat
• 1 large red onion, sliced and caramelized
• 1 mango, peeled and sliced
• 2 cups shredded iceberg lettuce
• 1 sliced tomato
• 2 large whole wheat burrito or lavash