Asian Braised Duck Legs
Description
Delight your taste buds with this succulent Asian Braised Duck Legs recipe, designed to be the perfect blend of savory, aromatic, and rich flavors. Featuring a harmonious mix of tender duck legs cooked in a savory sauce with black beans, garlic, and shiitake mushrooms, this dish is ideal for a comforting meal that’s sure to impress. Whether you’re preparing for a special occasion or just looking for a hearty, flavorful dinner, this recipe from Love With Recipes will not disappoint.
Ingredients
- 4 duck legs
- 1/2 cup fermented black beans
- 8 garlic cloves, minced
- 1/2 onion, chopped
- 1 carrot, peeled and diced
- 1 celery rib, chopped
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon tamari (or soy sauce for non-kosher)
- 1/2 cup brown sugar
- 1/4 teaspoon dried thyme
- 1/4 cup water
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
Instructions
-
Season the Duck Legs
Start by seasoning the duck legs generously with salt and freshly ground black pepper. This will ensure the meat is well-flavored and ready to absorb all the delicious flavors during cooking. -
-
Brown the Duck Legs
Heat a large kettle or heavy-bottomed pot over medium heat. Once hot, place the duck legs in the pot, fat side down. Allow them to cook undisturbed for 15 to 20 minutes, or until the skin is golden brown and crispy. Flip the legs and cook for an additional 2 minutes to brown the other side. Transfer the browned duck legs to a plate and set aside. -
Prepare the Aromatics
In the same pot, using the rendered duck fat, add the fermented black beans, minced garlic, and chopped ginger. Sauté for about 2 minutes, allowing the aromatics to infuse the fat and release their flavors. -
Add Vegetables
Add the chopped onion, diced carrot, chopped celery, and sliced shiitake mushrooms to the pot. Cook for 3 more minutes, stirring occasionally, until the vegetables begin to soften and become fragrant. -
Deglaze the Pan
Pour in the Shaoxing wine (or dry sherry if Shaoxing is unavailable) to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon. This will add a depth of flavor to the braising liquid. -
Add the Remaining Ingredients
Stir in the tamari, brown sugar, and dried thyme. Return the duck legs to the pot, placing them fat side up. Add enough water to cover the legs by about 2/3. The liquid should reach just below the top of the duck legs. -
Simmer the Duck Legs
Bring the pot to a gentle simmer. Cover with a lid and let the duck legs cook for 1 1/2 hours, or until the meat is tender and easily pulls away from the bone. -
Finish the Sauce
Once the duck legs are tender, remove them from the pot and transfer to a serving platter. Increase the heat under the pot and let the cooking liquid simmer uncovered until it reduces by half and thickens to a sauce-like consistency. If the sauce is not thick enough, you can mix 1 tablespoon of cornstarch with a small amount of water to make a slurry, and stir it into the sauce to thicken it. -
Serve
Pour the thickened sauce over the duck legs on the platter. Serve hot, garnished with chopped fresh herbs if desired, and enjoy the rich, savory flavors of this Asian Braised Duck Legs recipe.
Cook Time and Preparation
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 minutes | 2 hours | 2 hours 20 minutes |
Nutritional Information (Per Serving)
- Calories: 111.7 kcal
- Fat: 0.2 g
- Saturated Fat: 0.1 g
- Cholesterol: 0 mg
- Sodium: 1032.8 mg
- Carbohydrates: 26.3 g
- Fiber: 2 g
- Sugar: 17.1 g
- Protein: 3.3 g
Enjoy this delectable Asian Braised Duck Legs recipe as a centerpiece for your next meal, bringing a touch of gourmet dining to your home table. Whether you’re a seasoned chef or a culinary enthusiast, this dish is sure to become a favorite in your recipe repertoire.
