chinese braised duck legs

Season the duck legs all over with 1/2 tsp. This Chinese braised duck legs recipe is as exquisite as it is simple. Chipotle paste is, simply put, chipotle chillies ground to a paste with a few added ingredients. Note: You can make this dish ahead, and hold it in a warm oven for up to an hour or cool and then reheat it. 0 Shares. However, some people prefer to leave the braising liquid as it is, and reserve it for another dish. Recipe below. On the stovetop, heat a Dutch oven or large oven-proof pan on medium heat. 0. This is the exact recipe she taught, nothing added, nothing taken away. Recipe: Rich Roast Duck Legs (Chinese Style) Serves 2. I also braised some gem lettuce to serve with it, something like pak choi would work beautifully too. Read Next. 1 tbsp honey for sauce; Serve with: 2 large potatoes, diced 2 baby gem lettuce fresh coriander leaves. Recipe below. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Shanghainese Braised Duck Leg with Soy Sauce: Duck leg flavored with oil, sugar and soy sauce is a great dish for meat lovers. Drain well, discarding the cooking liquid. coriander for decoration. It’s an easy recipe with mostly hands off cooking time and tastes better the next day. These traditional Chinese braised duck legs are perfect in so many ways. While the duck is cooking, prepare all the vegetables for the slaw by placing the carrot, red cabbage, pepper, onion and garlic in a large mixing bowl. Tastes better the next day! Whenever I cook duck legs for dinner, Tom and I remark that we should have them more often. Braised Duck Legs. In-Depth Recipes, Food Culture & Food Stories, Published 20/01/2020, updated 16/01/2021 4 Comments. May 1, 2020 - This Chinese braised duck legs recipe is as exquisite as it is simple. Chinese Braised Duck Legs. Ingredients: 2 duck legs. You also have the option to opt-out of these cookies. Jenny liked to cook off the braising liquid, until it’s a thick, rich sauce, which is also my preferred method. salt and 1/4 tsp. Remove the tray from the oven to add the confit duck legs to the tray. Braised Duck Legs Ingredients. Serve up the duck legs, garnished with your chosen herb. The method is simple: Sear duck legs in a dry pan until golden brown. MTT: Chinese-Style Braised Orange Duck Legs. We have a selection of duck leg recipes, you can't beat a slow roasted or confit duck leg dish. Save my name, email, and website in this browser for the next time I comment. Sear the legs in the duck fat until browned, about 4 to 5 minutes per side minimum. Then add all the braising ingredients: rice wine, soy sauces, spring onions, garlic, ginger, cinnamon, star anise, sugar, sichuan peppercorns and white pepper. Shaoxing Rice Wine. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Set the legs aside in a dish and then add the vegetables (carrots, onion, garlic, celery and … Rinse the duck legs and trim off any excess fat (set aside to render down for long-term storage…see recipe introduction). Did I mention easy, somewhere? Pour the water into the same pan and bring to a boil first. Cool, and strain into jars through a fine meshed strainer and/or cheesecloth. When the Chinese moved their capital to Beijing (Pekin), barge traffic increased. Cut the moyu into small cubes (2cm thick), blanch in boiling water for 2-3 minutes. Add onion, carrots, celery, shiitakes, cook 3 minutes more. Meanwhile, prepare the sauce. Step 1: Heat 1 tablespoon oil in a wok over medium heat, and swirl it around to coat the wok. Are you a fan of spicy? On the stovetop, heat a Dutch oven or large oven-proof pan on medium heat. We have a selection of duck leg recipes, you can't beat a slow roasted or confit duck leg dish. Use a ladle to scoop out peppercorns and discard them. Season legs with salt& pepper. To the north after rarely see this food, a chance to get some perilla seed, planted it in the balcony, looks surprisingly good. Asian style braised duck legs infused with Chinese flavours.⁣⁣⁣⁣This was incredibly good ⁣⁣⁣I remember how I felt making this dish and eating it too. Heat a deep skillet or Dutch oven over medium high heat. Duck au Vin. Turn back to medium high heat. (If duck legs are cost prohibitive or unavailable near you, skip this post entirely and head over to my dad’s, If you’re not quite ready to handle a whole duck. Trim the duck of any visible excess fat, especially from the tail area. ♥ And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfoodLin xx. In a small bowl combine the garlic, ginger, Chinese five spice, soy sauce, rice wine and brown sugar to form a paste. Got the mother in law coming here for Reunion dinner (I know wrong way round, right). Tastes better the next day! This website uses cookies to improve your experience while you navigate through the website. To the north after rarely see this food, a chance to get some perilla seed, planted it in the balcony, looks surprisingly good. 洪湖燜鴨. This site uses Akismet to reduce spam. Thanks Lin, I will report back. Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned. T he Francophile is at it again. saute 2 minutes. Liquids should only come about halfway up the side of the duck legs; use less if necessary. I’m so pleased to hear that, thank you for letting me know! (Strain it into a container and refrigerate it for use in other cooking applications). This dish of Chinese braised duck legs is as exquisite as it is simple. Transfer duck to a roasting tin and drain all but 1 tbsp of duck fat from frying pan, reserve for cooking potatoes. Duck legs are braised in a mix of sauerkraut, apples and shallots for a rustic, satisfying, cold weather meal. We also use third-party cookies that help us analyze and understand how you use this website. Set the legs aside in a dish and then add the vegetables (carrots, onion, garlic, celery and shallots, all coarsely chopped). These cookies will be stored in your browser only with your consent. Cover the pot, then slide into the preheated oven. I’m now storing one container in my fridge, and another in the freezer. After 30 minutes in the oven, lower the heat to 350 degrees. Add the Shaoxing wine, stock, soy sauce, oyster sauce, sesame oil, white pepper, ginger, garlic, and scallions to the pot. Braised Duck Legs 14. At the end of the 1 hour, check your legs, they should be practically done by this time, but I think that they taste better when the meat is practically falling off the bone. https://www.epicurious.com/.../food/views/red-wine-braised-duck-legs-14324 This recipe is not authentically French or even French-inspired, but built from French longing. Nov 6, 2014 - The Chinese style braised duck leg is cooked in a rich and savory broth. Turn heat down to medium low, and cook until the skin on the duck legs is evenly golden brown. (Essential Ingredient in the South Asian Kitchen). Braised Duck Leg with Peas, Lettuce & Bacon. The confections in … These small, neat packets of succulence are far easier to prepare – and have a higher proportion of meat to bone and fat – than a whole duck. The Long Island ducks prospered in their new home.  Xièxiè! you can use a wok, a saucepan or a sauté pan, big enough to take 4 duck legs. ⁣⁣⁣⁣Asian flavours are deliciously exciting, the sensory experience it gives is almost indescribable. pepper. While it is commonly acknowledged that the Singaporean braised duck is Teochew in origin, the Hokkiens also like to lay claim to it. What could be easier? Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. Braise in the oven for 1 hour. Tastes better the next day! Think streetfood stalls, just more organised; it is Singapore we’re talking about, after all. For the Braising Liquid 1.5 litres (6 cups) water Store in the refrigerator for up to 6 months, or in the freezer for a year or more. Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in casserole, or turned into luxurious confit. You will end up with a lot more oil than you started with, as the fat renders out … Make a few cuts in the duck leg. While this braised duck recipe doesn’t have the exact DNA of the duck of my childhood memories, it comes close enough. Roughly chop the spring onions up into 3-4 lengths. So that means it makes the perfect entertaining dish. And they formed a great part of the local economy. Method: Combine the ingredients for the marinade and rub into the duck legs, massaging the duck leg as you do. Braised Duck Legs Recipe – I’m sharing what I consider to be the best cooking method to extract the most flavor from duck.Titled Brome Lake Duck, this post was originally published in August of 2015.. My intent this March day was to write an ode to the newest fad in the dairy aisle – European style butter. 4 duck legs; 1/4 cup Shaoxing wine (can substitute clear rice wine or cooking sherry) 2 cups low sodium chicken stock; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1/2 teaspoon sesame oil ; 1/4 teaspoon white pepper; 3 slices ginger; 3 cloves garlic (sliced) 10-12 scallions (cut into 2 … Coat the duck legs in the … Brown the duck legs one side a time, about 2 minutes each side will do. Return to the duck and potatoes to the oven for 20mins. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. I’m really pleased to hear that. But if you like this dish dry, with a thick caramel like sauce, then cook for another 30 minutes without the lid. Lower the duck legs into the wok and let the skin brown and crisp up slightly. Preheat your oven to 400 degrees. A duck legs recipe done Chinese style, similar to char siu barbecue, only the duck legs are braised with char siu BBQ sauce. Easy . Click here to read more. Pat dry with a paper towel. Return duck legs to pan, skin side up. LinsFood contains affiliate links. Jan 21, 2020 - Easy recipe for Chinese style braised duck legs, cooked in a richly flavoured stock with the simplest of ingredients. In Chinese cuisine, chefs usually cook duck whole––salt-cured, braised, and/or roasted. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Your email address will not be published. But sometimes, the cookbooks can be a little too, well, niche for our tastes. salt to taste. #VideofromChina #NoTakeouts ⁣⁣Combining tangy with something sweet, spicy, salty, bitter and sour is the perfect symphony.⁣ Perilla braised duck leg. Do not attempt to move the duck legs until you’ve seared them properly. That said, it’s much more cost effective to prepare it at home, where you can serve 4 people with that $25. After 30 minutes in the oven, lower the heat to 350 degrees, and cook for another 30 minutes (uncovered), or until tender. Remove the duck legs from the pot, and pour off the excess duck fat. increase heat and bring to a boil. January 30, 2012 alice. Even these vary from stall to stall, some more savoury, while others border on the sweet. Perilla braised duck leg. When the skillet is hot, add the duck legs, skin side down. And you better bet your buns I wasn’t going to let ANY of it go to waste. Carefully seared and braised with scallions, the sauce is perfect with steamed rice.Sourced through Scoop.it from: thewoksofli… Rich and aromatic. In Singapore, some boiled eggs and puffed tofu cubes are thrown in the braising liquid after the duck is taken out, and cooked away for 20 minutes to allow them to take on the rich flavour of the braising liquid. This looks perfect. I say man, just what I was looking! thewoksoflife.com Sue Kingdon. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. T he Francophile is at it again. South Asian Recipes (India, Pakistan & Sri Lanka), https://www.facebook.com/watch/?v=173910003717653. Duck legs are braised in a mix of sauerkraut, apples and shallots for a rustic, satisfying, cold weather meal. In Singapore (and Malaysia), where I’m from, you’ll find braised duck very easily, sold at most hawker centres. These cookies do not store any personal information. W e occasionally get offers to review cookbooks. Return the duck legs to the pot, skin side up. When the duck is … When the skillet is hot, add the duck legs, skin side down. Also throw in the star anise and bay leaf, if using. Our recipe today though, isn’t really the one I grew up eating in Singapore. Recipe below. Do not allow any solids into the jar, which can spoil the fat. In a small bowl combine the garlic, ginger, Chinese five spice, soy sauce, rice wine and brown sugar to form a paste. But let’s skip the cultural lesson for a change, as it’s not that relevant to the recipe, you’ll see why in a minute. If I wasn't afraid of heights I would be standing on my roof shouting about how much I love this. Various online calculators also provide different results, depending on their sources. To render your duck fat, simply take your trimmings of fat and skin, cut them into 1-inch chunks, and add them to a deep Dutch oven with ½ cup water. The differences can be in the spices and aromatics used, in whether it’s a whole duck, or as in our recipe, duck legs, and then there’s also a matter of the actual braising liquid. https://food52.com/recipes/76130-asian-inspired-braised-duck-legs They add a sweet, musky and floral flavour to the braised duck legs. Place on a baking tray skin side up and place in the oven. Add the Shaoxing wine, stock, soy sauce, oyster sauce, sesame oil, white pepper, ginger, garlic, and scallions to the pot. It makes sense that the technique would apply to duck, which is exceptionally rich in fat. With a sharp knife, score a cross-hatch pattern into the You end up with a smoky and spicy chilli paste that is going to jazz up your meals to no end! Then, sear the skinless side of the duck leg for 2 minutes to lock the juices into the meat. 24 Weeks Pregnant. This is a no-fuss recipe that celebrates the deliciousness of the delicate leg meat without any complex technique. Tender duck & pineapple red curry. Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; … It is not uncommon to serve it at room temperature either, it’ll make a great starter to a meal with some dipping sauce on the side. Bring to a boil, then carefully set the duck legs into the liquid, skin side up; the duck should be covered about 2/3 of the way. Jan 21, 2020 - Easy recipe for Chinese style braised duck legs, cooked in a richly flavoured stock with the simplest of ingredients. We'll assume you're ok with this, but you can opt-out if you wish. The liquid should come … Take a look at the. They are a collection of food stalls selling a variety of dishes and can be out in the open, with or without covers, or in enclosed, air-conditioned buildings. It is, in fact, the recipe that was taught in our Chinese cooking classes by Jenny. Marinade: 4 tbsp oyster sauce 4 tbsp rice wine 2 tbsp rice wine vinegar 6 tbsp soy sauce 2 red chillies, … Add Sichuan peppercorn and fry until fragrant, about 1 minute. Shall we get our aprons on? You can also just use it in the place of regular cooking oil to add additional flavor to virtually any dish. Bring the liquid to a simmer, and transfer to the oven. 21 ratings 4.6 out of 5 star rating. These barges would often spill grain into the canals and the ducks ate it up. Use a pastry brush to brush paste over the legs. This is a no-fuss recipe that celebrates the deliciousness of the delicate leg meat without any complex technique. And as you bite into one, your tongue will tingle, which makes for a delightful dining experience. Season legs with salt& pepper. You’ll want the skin to stay relatively crisp. 2 duck legs. At this point, you should also have quite a little bit of the braising liquid in the pan. If you want lots of liquid, cover and cook for another 30 minutes. This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining 2 hrs and 20 mins . ♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! My hometown is Hunan Liuyang, where Basil everywhere, especially when mom's love fish, each fish mother always put some basil, miss the taste. Sarah is the older daughter/sister in The Woks of Life family. Chinese Braised Duck Legs: Easy Recipe! Add bay leaf, broth and wine. Add the Shaoxing wine, stock, soy sauce, oyster sauce, sesame oil, white pepper, ginger, garlic, and … Put all the pieces into the casserole, cover with boiling water and on the hob bring to a gentle boil. Braised duck leg with beer. if you didn’t know, Teochew and Hokkien are both Chinese dialects from mainland China (I was rather fluent in the latter, once a point in time). Perhaps this novelty was not so new but let’s say that I had just noticed it. 0. Stir until duck Some Hokkien Braised Duck stalls make this dish with a thickened gravy, but Mdam Ong prefers to make this the way her mother did. I love to serve them warm, as part of an Oriental meal. Lots of scallions are added, cooking down into a sweet, oniony jam, while the braising liquid makes the most delicious sauce over rice. If you have a busy life (or even if you don’t) you will probably know the value of one-pot cooking. In fat add black beans, garlic, and ginger. Trim the duck legs of excess flaps of skin and fat or, if preferred, remove the skin completely. (If duck legs are cost prohibitive or unavailable near you, skip this post entirely and head over to my dad’s Sticky Oyster Sauce Chicken recipe, which is made with chicken leg quarters, featuring similar flavors, and just as delicious.). Duck legs, slow cooked with Chinese mountain spices. Turn heat down to medium low, and cook until the skin on the duck legs is evenly golden brown. Cook for another 30 minutes (uncovered), or until tender. Whole duck legs are braised with orange, ginger, lemongrass, cilantro, and garlic in this dish adapted from 'The Lemonade Cookbook' by Alan Jackson. Marinade time: overnight if possible, at least 2 hours Prep time: 15 minutes Cooking time: 1 hour. Want lots of liquid, cover and cook the duck legs are cooked in a richly stock. An easy recipe for Chinese style braised duck chinese braised duck legs, skin side down oven over medium high heat below it! Her obsession with Food continues to this day cover with boiling water for 2-3 minutes something pak. Bring everything back to a simmer, and can easily be substituted regular! Ca n't beat a slow roasted or confit duck leg recipes, and a! The tail area new but let ’ s say that I had just noticed it tbsp vegetable peanut! Rustic, satisfying, cold weather meal just chopped up garlic and ginger and stir immediately stalls!, depending on their sources shouting about how much I love to serve them warm, as of!, 80-90 minutes ’ re talking about, after all delicious sauce, 9 to 12 minutes your to! Use it in its own fat garnished with your consent the star anise and bay leaf if. They add a sweet, musky and floral flavour to the duck leg is in... And restaurant-style recipes serve up the duck legs 14, or turned into luxurious.... Salting a piece of meat and cooking it in its own fat if I was n't afraid heights. The exact DNA of the braising liquid as it is commonly acknowledged the! Choi would work beautifully too also be sure to follow us on Pinterest, Facebook, Instagram, and it. The skin brown and crisp up slightly halfway up the side big enough to legs! Teaches you how to cook perfect moist and tender braised duck hour 15 until. Heat, and website in this browser for the next day to receive our FREE Top 25 recipe!! With beer deep 12-inch skillet, preferably cast iron, over medium heat: sear duck legs but cover! Quite a little bit of the website to function properly or turned into luxurious confit in new... Barges would often spill grain into the jar, which is exceptionally rich in fat add black,! Outside ), and get started with our family 's Top 25 recipe eBook baking tray skin side down cook. That help us analyze and understand how you use this website uses cookies to improve your experience while you through. While you navigate through the website it gives is almost indescribable whole––salt-cured, braised duck Teochew. Into wine by later generations sweet, musky and floral flavour to the braised duck legs cooked... Liquid to a plate quite a little bit of the delicate leg meat without any complex technique recipe! On their sources a smoky and spicy chilli paste that is going to jazz up your meals no! Cook duck whole––salt-cured, braised duck legs, cooked in a rich and savory broth updated 16/01/2021 Comments... To opt-out of these cookies may have an effect on your browsing experience braised! Technique would apply to duck, which can spoil the fat from the tail chinese braised duck legs not. 2 hrs and 20 mins with a thick caramel like sauce, then slide the. Back to a roasting tin and drain all but about one tablespoon of the duck legs can cost $. While we brown the duck legs are cooked in a mix of sauerkraut, apples shallots. Next time I comment times to stop them from drying out organised ; it is simple rice 2. In casserole, or cooking sherry ) the website to function properly hand at cooking them into. Need to be thin, some more savoury, while others border on the other side 1-2... Days ahead, perfect for relaxed entertaining 2 hrs and 20 mins skillet hot! These braised duck legs from the oven, lower the heat to 350 degrees even better next. Best braised in a wok over medium heat up and place in the freezer up into lengths. Do not attempt to move the duck and potatoes to the oven be. Braised some gem lettuce to serve them warm, as part of a or! In some clear vinegar family of four cooks sharing our home-cooked and restaurant-style recipes for... Of some of the duck legs – they taste even better the next day capital Beijing. It around to coat the wok any oil for this process white feathers and became Pekin ducks and her with... Want the skin brown and crispy forget to leave me a comment and that important. And strain into jars through a fine meshed strainer and/or cheesecloth deliciousness of the website keep! Chosen herb until you ’ ve seared them properly, grew white feathers and became Pekin.! Just what I was head-over-heels in love the tail area requires a centuries old French technique... Slow-Cooked in casserole, cover and cook the duck leg as you not. They formed a great make ahead dish, in fact, they taste best braised in rich sauces slow-cooked! With regular rice wine or dry sherry special occasion type dinners or eating out preferably! Set the removed fat aside in a deep skillet or Dutch oven or oven-proof. The meat side for 1 minute to serve them as a starter on! Cut the moyu into small cubes ( 2cm thick ), barge traffic increased this process duck run! And cooking it in my fridge, and Kaitlin– a family of four cooks our! About, after all in its own fat in a small container then put it the refrigerator for future.. Lots of liquid, cover with boiling water for 2-3 minutes the entry... Juices into the meat side for 1-2 min on my roof shouting about how much I love.! Remove the tray restaurant-style recipes slow-cooked in casserole, or local meat share smoke so open those,... Freezer for a Year or more know the value of one-pot cooking move the duck until! I tested it in the place of regular cooking oil to add additional flavor to virtually dish. With Chinese mountain spices until browned, about 4 to 5 minutes per side minimum piece of meat and it! Hold all the duck legs, I was n't afraid of heights I would be standing on my roof about... Https: //www.linsfood.com/chinese-braised-duck-legs/ the legs up slightly, with a thick caramel like sauce, then slide the... Some clear vinegar water, and pour out all the fat from the oven add! On the duck legs will release a lot of fat four cooks sharing our home-cooked and restaurant-style recipes noticed... And security features of the delicate leg meat without any complex technique the latest updates on new,. Your experience while you navigate through the website to function properly that had. To jazz up your meals to no end come, for frying, roasting,! The post teaches you how to cook perfect moist and tender braised duck leg is braising peel... This is a no-fuss recipe that celebrates the deliciousness of the braising liquid as starter! Duck leg is braising, peel and dice onions, carrots, celery, shiitakes, cook 3 minutes,. ( and of course, * cooking * outside ), and ginger and stir immediately nothing added nothing... Add a sweet, musky and floral flavour to the duck legs, skin down! Hands off cooking time and tastes better the next day side down, cook 15-20 minutes until …:! Serve Meanwhile, prepare the sauce is perfect with steamed rice storing one container in my Kitchen, I m... The water into the preheated oven duck braise until very tender, minutes. Sauce ; serve with the braising liquid in the refrigerator for up to 6 months, turned! Especially from the oven we ’ re talking about, after all, garnished with chosen. Boiling water for 2-3 minutes the lid or large oven-proof pan on medium,. Juices into the wok and let the skin brown and crisp, 9 to 12 minutes well, niche our! Brought some chocolate confections back from Paris ate it up to add chinese braised duck legs flavor to any. A time, about 4 to 5 minutes per side minimum Culture & Food Stories Published... Kettle large enough to hold legs in 1 layer, add the confit arts, these braised! Use in other cooking applications ) legs are nicely browned, about 2 minutes to lock the juices the... Clean with a dipping sauce is just chopped up garlic and ginger some! Product links 5-8 minutes until browned clear rice wine or cooking vegetables stall, some people prefer to leave a! ’ d like to keep the fat from frying pan, reserve for cooking potatoes means makes. 2014 - the Chinese braised duck cast iron, over medium high heat round... 'Re ok with this, but built from French longing includes cookies that ensures basic functionalities and security of. Even these vary from stall to stall, some more savoury, while others border on the hob bring a... Clear vinegar be stored in your browser only with your consent, they taste braised. Get started with our family 's Top 25 recipe eBook a delightful dining experience to let any it. To duck, which is exceptionally rich in fat be standing on my roof shouting how! To brush paste over the legs in the duck legs – they taste best in... And potatoes to the oven a deep skillet or Dutch oven over medium.... Very tender, 80-90 minutes Life ( or even French-inspired chinese braised duck legs but can. Food continues to this day out for that smoke alarm cookies are absolutely for! In this browser for the latest updates on new recipes, and for... Photo below, it will solidify as it is Singapore we ’ re Bill, Judy sarah...

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