Braised Duck Legs
Braised Duck Legs
Braised duck legs is something you won’t find on a Chinese menu. Instead, a dish that appears to be as lavish as this one, is apart of Chinese home cooking. The duck legs are chopped in a couple pieces and then blanched to remove any excess blood and other impurities. The duck is briefly sautéed with ginger and green onions, then braised in water, light and dark soy sauces, shaoxing cooking wine, and sugar for an hour. The duck legs turn out unbelievably tender. Your home will smell amazing. Your belly will be content.
Servings: 2
Ingredients
- 2 lbs duck legs
- 4 green onions chopped
- 6 slices ginger
- 1 tbsp vegetable oil
- 1/2 tsp Sichuan peppercorns
- 2 cups water
- 2 tbsp shaoxing cooking wine
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp sugar
- 1/4 tsp salt
Instructions
- Cut the drumstick from the thigh. Cut the thighs in half.
- Placd the duck legs in a pot of cold water. Bring the pot to a boil. Simmer for 3 minutes. Skim any scum that floats to the top.
- Drain the water from the duck.
- Heat up the cooking oil in a pot over medium high heat. Add in the Sichuan peppercorns and fry for 1 minute. Scoop out the peppercorns and discard.
- Toss in the ginger and green onions. Sauté for 1 minute.
- Add in the duck. Brown the pieces for 5 minutes.
- Pour in 2 cups of water, soy sauces, cooking wine, and sugar. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 1 hour.
- Half way through the simmering, season with salt.
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