Asian Braised Duck Legs

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I made this last night in my quest for great duck legs. Recipe courtesy of Ming Tsai.

Ingredients Nutrition

Directions

  1. Season legs with salt& pepper.
  2. Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
  3. Turn over and cook 2 minutes more, remove to a plate.
  4. In fat add black beans, garlic, and ginger.
  5. saute 2 minutes.
  6. Add onion, carrots, celery, shiitakes, cook 3 minutes more.
  7. Add shaoxing and deglaze the pan.
  8. Add tamari, sugar, thyme and duck legs back to pan, fat side up.
  9. Add water to cover.
  10. Simmer 1 1/2 hrs until duck is tender.
  11. Remove legs to a platter.
  12. Reduce cooking liquid by one half until thickened.
  13. You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
  14. Pour over legs.
Most Helpful

5 5

This is delicious! I had found some frozen duck leg-quarters on sale for 99¢ each in a closeout freezer at the local store and bought all they had. So I used the leg-thigh pieces instead of just legs. I couldn't find fermented black beans, so used black bean sauce. Also subbed dry sherry for the wine ( I thought I had some in the back of the cupboard, but I was wrong) This is a keeper, and I think chicken thighs or turkey thighs would be great in the sauce too! (adjust cooking times).

5 5

Had this for Christmas Dinner with Polish folks, they raved and raved. I used ground ginger, canned oyster mushrooms and red table wine for the shaoxing.