Asian Braised Duck Legs Recipes

Steps:

• 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.

Steps:

• Mix together the sugar, salt, cilantro, olive oil, onion, vinegar, fish sauce, sriracha, oregano, thyme, garlic, lime juice, bay leaves, ginger, and black pepper in a large bowl. Add the duck legs and let marinate, 1 hour.
• Line the bottom of a tall pan with a layer of duck fat. Place the duck legs on top, then cover with another layer of duck fat. Place in the refrigerator for 24 hours.
• Preheat the oven to 300 degrees F.
• Melt the remaining duck fat in a large ovenproof pot. Wipe the marinade off the duck legs and place them in the warm fat. Transfer the pot to the oven. Roast until meat is falling off the bone, 2 1/2 to 3 1/2 hours. Pull duck legs from fat.
• Reheat the duck in a pan over medium heat until brown and crispy on both
• sides. Garnish with a drizzle of hoisin and serve with a side of Five-Spice Guacamole.
• Slice the avocados in half, working the knife carefully around the pit. Twist the two halves in opposite directions, remove the pits, and scoop the flesh into a large bowl. Add the lime juice and toss to coat, then drain off and reserve any unincorporated juice. Add the five-spice powder, salt and sesame seeds. Using a potato masher, mash the avocados to desired consistency. Fold in the onions, jalapeno, cilantro and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour, then serve.

Steps:

• Season the duck legs with salt and pepper. Heat a small stock pot to high. Sear the duck legs (no added oil) on both sides until brown. Remove legs and leave the rendered fat. Add the black beans, garlic and ginger and saute until soft, about 2 minutes. Add the onions and caramelize, about 4 to 5 minutes. Add the carrots, celery, shiitakes and season. Deglaze with shaoxing and reduce by 20 percent. Add the soy, sugar, thyme and duck legs and cover with water. Check for seasoning. Bring to a simmer and cook for 1 1/2 hours until soft. Strain duck legs and liquid and set aside. Bring liquid back to a boil and reduce by 50 percent. Skim if necessary. When legs are cool enough to touch, remove the meat and fat. Roughly chop up this mixture and mix in the strained vegetables/aromatics. In 4 individual oval flameproof baking dishes, place duck mixture in each. Ladle a little of the reduced liquid on top and top that with the mashers. All this can be done in advance. Bake in a preheated 400 degree oven for 30 minutes until bubbling. Change over to broiler and toast the top until brown. May serve with side salad.
• PLATING: Place baking dish on a plate with a side salad (optional). Otherwise, you can make 8 small dishes and serve as an appetizer.

Steps:

• Marinate duck in remaining ingredients for about 8 hours (from the morning until dinner time is good). Turn occasionally through the day.
• Heat oven to 160c/330f.
• Remove the duck from the marinade and lay on a foil lined baking sheet.
• Bake for 2 hours or until very tender.
• You may need to pour off the fat a couple of times during the cooking time.
• I served our duck on rice with Oriental Noodle Salad.

Steps:

• heat a heavy kettle big enough to hold legs in 1 layer over medium high heat.
• add duck legs, skin side down and cook 15-20 minutes until dark browne.
• remove fat with a bulb baster as it renders.
• turn legs over and cook for 2 more minutes.
• remove to a plate.
• pour most of the fat out.
• add garlic, onions, celery, carrot, cook until softened.
• add red wine, turn heat to high, deglaze the pan.
• add 1/2 c fruit and add legs back to pan, skin side up.
• add duck stock, thyme, bring to simmer, uncovered, cook for 1 1/2 hrs.
• transfer legs to a platter.
• skim fat off the top of the braising liquid.
• heat to boil and cook until reduced by half.
• add remaining fruit, cook until thickened.
• season with salt and pepper, serve over legs.

Steps:

• Trim the duck of any visible excess fat, especially from the tail area. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and marinate, refrigerated, for 2 hours or overnight. Rinse the duck with fresh water inside and out.
• Place a large wok or Dutch oven over medium heat, and add the sugar. After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. Add the star anise, garlic and ginger, and stir to coat in the caramel, and to keep the caramel cooking until it's a dark brown, but not burned. Stir in 1 cup of water to dissolve the caramel, then add the kecap manis.
• Add duck, breast side up, then add water to come up halfway, submerging the legs. Raise the heat to bring the liquid to a boil, then turn the heat down to a very gentle simmer, just barely bubbling.
• Cook for 15 minutes, then carefully flip the duck so the breast side is down. Cook 15 minutes, then flip again. Taste the liquid, and add salt or more kecap manis to taste. Cook 15 minutes, then flip so the breast side is down again. Cook another 5 to 15 minutes, until the breast is cooked to your liking. Traditionally it should be cooked through, but Tan's spin is to remove the duck when the breast meat is 135 to 140 degrees, or medium. To use a traditional test, poke a chopstick in the thickest parts of the duck thigh and breast; if it goes through without too much resistance, it's done.
• Remove the duck to a platter or cutting board, and tent with foil. Let it rest for 10 minutes. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Skim the sauce of any floating fat if necessary, and serve it all with rice and chile sauce.

Steps:

• Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
• When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
• Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
• Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

Steps:

• Rub duck with salt, soy sauce, brandy and garlic and marinate for 30 minutes.
• Heat oil and fry sliced onions until soft but not brown, remove. Add duck and brown all over.
• Put back onion, add water, cover and simmer for 1 hour, add marinade and simmer for 20 minutes more or until duck is tender.
• Dissolve cornstarch with a little water and add to gravy.
• Boil until gravy thickens and serve duck whole with gravy in sauce boat.

Steps:

• Preheat oven to 350°F. and season duck legs with salt and pepper.
• In a heavy kettle just large enough to hold legs in one layer, cook legs, skin sides down, over moderately high heat 10 to 15 minutes, or until skin in scrip and mahogany colored, removing fat from kettle as it is rendered with a metal bulb baster (or very carefully tilting the kettle and spooning off). Turn legs over and cook until browned on the other side, about 2 minutes, transferring to a plate.
• Pour off fat from kettle and deglaze with wine, scraping up brown bits. Boil wine until reduced to a syrup and add garlic, thyme and 1/2 cup dried fruit. Return duck legs, skin sides up, to kettle and add broth. Bring mixture to a simmer and braise, uncovered, in oven 2 hours, or until legs are very tender. Transfer legs to a platter and keep warm.
• Pour braising mixture into a 1-quart measuring cup and let stand until fat rises to the top. Skim off fat and pour liquid through a sieve into a saucepan, pressing hard on solids. Boil liquid until reduced by about one third and slightly thickened and add remaining 1/2 cup dried fruit. Simmer sauce until fruit is softened, about 5 minutes, and season with salt and pepper.
• Serve duck legs with sauce and noodles or roasted and mashed potatoes.