Ingredients

• 32 oz. vegetable broth
• 32 oz. chicken broth
• 1/3 c. soy sauce
• Leftover turkey (or other meats), around 1 lb.
• 2 bunches kale
• 2 heads bok choi
• 1/4 c. sliced fresh ginger
• 1/4 tsp. crushed red pepper flakes
• 8 oz. sliced mushrooms
• 2 tbsp. olive oil
• around 3-4 c. bean sprouts
• 1 or 2 tsp. five spice powder
• cilantro
• sesame rolls or vermicelli noodles, for serving

Preparation

Combine vegetable broth, chicken broth, soy sauce, and turkey. Heat the broth to a simmer, and add the kale and bok choi. Add enough water just to cover the greens. Cook until the greens have wilted and cooked down. Add the sliced ginger and the crushed red pepper. Cook until the greens are done.

While cooking, sauté the mushrooms in the olive oil until slightly reduced and they’ve released a bit of their liquid. Once the greens are done, add the mushrooms and the sprouts, and test the broth for seasoning (salt and pepper, mostly). Add the five spice powder, and cook for a few minutes to settle the flavors.

Serve, garnished with cilantro and a bit of chili oil (if desired).

C. Pence

Ingredients

• 1 cup soy sauce
• 2 tablespoons dry Sherry
• 2 tablespoons (packed) dark brown sugar
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 large garlic cloves, minced
• 1 tablespoon oriental sesame oil
• 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon cayenne pepper
• 1 5-pound duck, thawed if frozen, rinsed

Preparation

Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.

Preheat oven to 400°F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.

Bon Appetit, September 2001