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


  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

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).

Outta Here July 03, 2008

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.

Kato's Dad December 25, 2004