asian braised duck legs

Ingredients

• 4 duck legs
• 1/2 tablespoon fermented black beans
• 8 cloves garlic, chopped
• 1/2 tablespoon minced ginger
• 1 onion, diced
• 1 carrot, diced
• 1 celery rib, diced
• 1 cup shiitake mushroom, sliced
• 1/2 cup
• 1/4 cup tamari
• 1/4 cup brown sugar
• 1/2 teaspoon thyme
• water, to cover
• salt, pepper

Directions

1. 1

   season legs with salt& pepper.

2. 2

   heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.

3. 3

   turn over and cook 2 minutes more, remove to a plate.

4. 4

   in fat add black beans, garlic, and ginger.

5. 5

   saute 2 minutes.

6. 6

   add onion, carrots, celery, shiitakes, cook 3 minutes more.

7. 7

   add shaoxing and deglaze the pan.

8. 8

   add tamari, sugar, thyme and duck legs back to pan, fat side up.

9. 9

   add water to cover.

10. 10

    simmer 1 1/2 hrs until duck is tender.

11. 11

    remove legs to a platter.

12. 12

    reduce cooking liquid by one half until thickened.

13. 13

    you may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.

14. 14

    pour over legs.