Asian Braised Duck Legs Recipe

Ingredients for Asian Braised Duck Legs

• 4 duck legs (about 2 lbs total)
• Fermented Black Beans
• Garlic Cloves
• Minced Ginger
• Onion
• Carrot
• Celery Rib
• Shiitake Mushroom
• Shaoxing Wine
• Tamari
• Brown Sugar
• Thyme
• Water
• Salt

How to Make Asian Braised Duck Legs

1. Preheat oven to 325°F (160°C).
2. In a large Dutch oven or oven-safe pot, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the duck legs on all sides, about 5-7 minutes total.
3. Remove duck legs from the pot and set aside.
4. Add the ginger and garlic to the pot and sauté for 1 minute until fragrant.
5. Add the scallions, star anise, and five-spice powder. Cook for another minute, stirring constantly.
6. Pour in the soy sauce, rice wine, honey, and hoisin sauce. Stir to combine.
7. Return the duck legs to the pot. Add enough water or broth to come about halfway up the sides of the duck legs.
8. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
9. Braised for 120 minutes, or until the duck legs are very tender and easily fall off the bone.
10. Remove the duck legs from the braising liquid and set aside. Skim off any excess fat from the braising liquid.
11. Increase the heat to medium-high and reduce the braising liquid until it thickens slightly, about 5-10 minutes.
12. Return the duck legs to the pot and coat them with the thickened sauce.
13. Serve hot with steamed rice and your favorite sides.