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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. edamame (immature soybeans in their pods)
- 2 cups chicken stock
- 2 cups glutinous rice (sushi rice from the Asian section of store)
- 3 3/4 cups cold water
- 2 tsp. salt
- 1 Tbsp. tarragon leaves (minced fresh)
- 1/3 cup rice wine vinegar
- 4 Tbsp. butter
- 1 duck (ready cooked Peking, from a Chinese restaurant or vendor)
- 2 scallions (white and tender green parts only, cut thinly on the bias)
- 1 Tbsp. hoisin sauce
- 1 Tbsp. syrup (Ming's Ginger Soy, recipe follows)
- 6 filet mignon steaks (4 to 6-ounce)
- 1/2 cup peas (wasabi)
- 2 Tbsp. black peppercorns (red, green and)
- 1 tsp. kosher salt
- 1/2 cup demi-glace
- salt
- freshly ground black pepper
- 2 Tbsp. grapeseed oil
- 1 liter canola oil (or enough as needed to deep-fry)
- 12 baby carrots
- grapeseed oil (as needed to lightly coat pan)
- 3 Tbsp. minced garlic (about 6 to 9 garlic cloves)
- 2 Tbsp. garlic (peeled, minced fresh, root, about a 1 1/2 to 2-inch piece)
- 1 bunch scallions (white and tender green parts only, sliced)
- freshly ground black pepper
- kosher salt
- 1 cup soy sauce (naturally brewed)
- 1 cup honey
- 2 lime (juiced)
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