Asian Braised Duck Legs Recipe #85960
I made this last night in my quest for great duck legs. Recipe courtesy of Ming Tsai.
by chia
2½ hours | 20 min prep
SERVES 4
- 4 duck legs
- 1/2 tablespoon fermented black beans
- 8 garlic cloves, chopped
- 1/2 tablespoon minced ginger
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 1 cup shiitake mushroom, sliced
- 1/2 cup shaoxing wine
- 1/4 cup tamari
- 1/4 cup brown sugar
- 1/2 teaspoon thyme
- water, to cover
- salt, pepper
- Season legs with salt& pepper.
- Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
- Turn over and cook 2 minutes more, remove to a plate.
- In fat add black beans, garlic, and ginger.
- saute 2 minutes.
- Add onion, carrots, celery, shiitakes, cook 3 minutes more.
- Add shaoxing and deglaze the pan.
- Add tamari, sugar, thyme and duck legs back to pan, fat side up.
- Add water to cover.
- Simmer 1 1/2 hrs until duck is tender.
- Remove legs to a platter.
- Reduce cooking liquid by one half until thickened.
- You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
- Pour over legs.
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5 stars