Five-Spice Roasted Duck with Shiitake Mushroom Aioli

Ingredients:

• 2 Ducks; (3-pound)
  
•  2 cups Water; up to 4
  
• 2 tablespoons Five-spice powder
  
• Kosher salt
  
• Szechwan peppercorns
  
• 3 cups Water
  

~~ SHIITAKE MUSHROOM AIOLI ~~

• 1 cup White wine
  
• 2 1/2 cups Sliced shiitake mushrooms
  
• 1 tablespoon Peeled; chopped fresh ; ginger
  
• 3 Garlic 1/4 cup Rice vinegar
  
• 1 Egg yolk
  
• 1 1/2 cups Vegetable oil
  
• 1 teaspoon Minced cilantro
  
• 1 teaspoon Chile paste
  
• Soy sauce
  

Preparation:

1. To prepare the ducks, preheat the oven to 375 degrees. Put the ducks on a rack in a roasting pan. Add the water, making sure the rack is above the water and no water touches the ducks. Place the pan in the oven and steam for 20 to 30 minutes. Remove the pan from the oven and discard the liquid. Season the ducks with the five-spice powder, salt, and pepper. Place the pan in the oven and roast until the duck reaches an internal temperature of 155 degrees (use an instant-read meat thermometer to test) and is golden brown, 20 to 30 minutes. Meanwhile, prepare the aioli. Place the wine and shiitake mushrooms in a medium saute pan and cook over high heat until dry, 5 to 6 minutes. Put the mushrooms in the bowl of a food processor, add the ginger, garlic, vinegar, and yolk and process until smooth. With the machine running slowly add the oil, cilantro, and chile paste through the feeder tube and process to puree well. Season to taste with the soy sauce. Remove the duck from the oven. Cut off the legs and slice the breast. Place the meat on a serving platter and serve with the aioli in a bowl on the side.

Notes:

Note: Individuals who are immunosuppressed and children should not eat uncooked eggs that have not beenpasteurized