• Healthy

Ingredients

1. 4 duck legs (about 1 pound each)
2. 1/2 cup mushroom soy sauce (see Note)
3. 1/4 cup low-sodium soy sauce
4. 3 tablespoons Chinese black vinegar or unseasoned rice vinegar
5. 3 tablespoons sake
6. 1/3 cup sugar
7. 1/2 small onion, thinly sliced crosswise
8. 1/2 star anise pod, broken
9. 1 tablespoon minced fresh ginger
10. 1 large garlic clove, smashed
11. Water
12. 1 tablespoon unseasoned rice vinegar
13. 2 tablespoons canola oil
14. 1/4 teaspoon powdered green tea (matcha), plus more for dusting
15. Salt
16. 1 Asian pear or Bosc pear, cored and cut into thin wedges
17. 3 cups mizuna or mesclun greens (3 ounces)
18. 1 cup finely shredded napa cabbage

Directions

1. Preheat the oven to 325°. Put the duck legs in a medium enameled cast-iron casserole. Add both soy sauces, the black vinegar, sake, sugar, onion, star anise, ginger and garlic. Add enough water to just cover and bring to a boil. Cover the casserole and transfer it to the oven. Braise the duck for 1 1/2 hours, or until it is very tender. Remove the duck legs from the liquid and let cool. Discard the duck skin and braising liquid. Pull the meat from the bones in large shreds.
2. In a medium bowl, whisk the rice vinegar with the canola oil and the 1/4 teaspoon of powered green tea. Season with salt. Add the Asian pear, mizuna and cabbage and toss. Transfer the salad to plates and top with the shredded duck. Sprinkle with green tea powder and serve.

Make Ahead

The duck can be refrigerated in the cooking liquid for up to 3 days.

Notes

Mushroom soy sauce is dark soy sauce flavored with straw mushrooms. Look for it in Asian markets.