No need to wipe or clean the pan. Ingredients. Braised Duck Legs 14. Perhaps this novelty was not so new but let’s say that I had just noticed it. These were really good. https://www.allroadsleadtothe.kitchen/2014/08/char-siu-duck-legs-recipe.html Read Next. This is a no-fuss recipe that celebrates the deliciousness of the delicate leg meat without any complex technique. Return duck legs to pan, skin side up. While this braised duck recipe doesn’t have the exact DNA of the duck of my childhood memories, it comes close enough. 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. To the north after rarely see this food, a chance to get some perilla seed, planted it in the balcony, looks surprisingly good. This is going to smoke so open those windows, turn on the hob extractor and watch out for that smoke alarm! I wanted a nice duck recipe but nothing too difficult. Rinse the duck legs and trim off any excess fat (set aside to render down for long-term storage). In fat add black beans, garlic, and ginger. Braised Duck Legs Ingredients. I also braised some gem lettuce to serve with it, something like pak choi would work beautifully too. It’s an easy recipe with mostly hands off cooking time and tastes better the next day. Carefully add duck legs back into the wok and stir immediately. In-Depth Recipes, Food Culture & Food Stories, Published 20/01/2020, updated 16/01/2021 4 Comments. Tender duck legs … With a sharp knife, score a cross-hatch pattern into the Trim the duck of any visible excess fat, especially from the tail area. Do not allow any solids into the jar, which can spoil the fat. Perilla braised duck leg. “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. You can pour the liquid into a fat separator if you’d like to keep the fat out of it. Legs aren’t always available in stores, however, so on our occasional day trips out to eastern Long Island I always try to get some … This is a no-fuss recipe that celebrates the deliciousness of the delicate leg meat without any complex technique. Braised duck leg with beer. But sometimes, the cookbooks can be a little too, well, niche for our tastes. Shaoxing rice wine (see explanation above), (or any rice wine or dry sherry); for non alcoholic substitute, use 2 tsp of clear vinegar), chopped spring onions (scallions) or coriander leaves (cilantro). Remove the tray from the oven to add the confit duck legs to the tray. We have a selection of duck leg recipes, you can't beat a slow roasted or confit duck leg dish. 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! Coat the duck legs in the … Flip the duck legs and sear on the other side for 1 minute. By 1939, there were about 90 duck farms … 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. Whole duck legs are braised with orange, ginger, lemongrass, cilantro and garlic in this dish adapted from The Lemonade Cookbook. Prick the skin of the duck legs with a fork or cocktail stick and season well with the 5 spice, and salt and pepper. To the north after rarely see this food, a chance to get some perilla seed, planted it in the balcony, looks surprisingly good. Shall we get our aprons on? From my four duck legs, I got about 2 cups of fat(! Lower the duck legs into the wok and let the skin brown and crisp up slightly. Heat the oil in a deep 12-inch skillet, preferably cast iron, over medium heat. Return to the duck and potatoes to the oven for 20mins. Remove all but about one tablespoon of the fat. Return the duck legs to the pot, skin side up. We'll assume you're ok with this, but you can opt-out if you wish. If you’re not quite ready to handle a whole duck or venture into the confit arts, these Chinese braised duck legs are the perfect entry point. Confit Duck Leg. Perilla braised duck leg. Our recipe today though, isn’t really the one I grew up eating in Singapore. Here is an easy Chinese New Year recipe: Chinese braised duck legs. Flip … Jessica S. 5 Braised Duck Legs 2020-09-29T00:20:35+00:00 september 29, 2020 | I would make this recipe again. We don’t often have duck in our house, but with it becoming more difficult to find chicken at the grocery store these days, we jumped at the opportunity to purchase some locally produced duck legs. 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. In this recipe, duck legs are carefully seared and braised in a mixture of stock, soy sauce, oyster sauce, sesame oil, and aromatics. Duck legs are braised in a mix of sauerkraut, apples and shallots for a rustic, satisfying, cold weather meal. Place on a baking tray skin side up and place in the oven. Serve up the duck legs, garnished with your chosen herb. For the Braising Liquid 1.5 litres (6 cups) water Cook for 3 to 4 minutes. It is, in fact, the recipe that was taught in our Chinese cooking classes by Jenny. Remove the duck legs from the pot, and pour off the excess duck fat (strain it into a container and refrigerate it for use in other cooking applications). Bring the liquid to a simmer, and transfer to the oven. Cover and simmer for 15 minutes. Looking for more authentic recipes? This dish of Chinese braised duck legs is as exquisite as it is simple. Sear the legs in the duck fat until browned, about 4 to 5 minutes per side minimum. The confections in … The Long Island ducks prospered in their new home. While it is commonly acknowledged that the Singaporean braised duck is Teochew in origin, the Hokkiens also like to lay claim to it. A duck legs recipe done Chinese style, similar to char siu barbecue, only the duck legs are braised with char siu BBQ sauce. Whenever I cook duck legs for dinner, Tom and I remark that we should have them more often. You can also just use it in the place of regular cooking oil to add additional flavor to virtually any dish. In Chinese cuisine, chefs usually cook duck whole––salt-cured, braised, and/or roasted. 1 tbsp honey for sauce; Serve with: 2 large potatoes, diced 2 baby gem lettuce fresh coriander leaves. thewoksoflife.com Sue Kingdon. Think streetfood stalls, just more organised; it is Singapore we’re talking about, after all. Season legs with salt& pepper. Whole duck legs are braised with orange, ginger, lemongrass, cilantro, and garlic in this dish adapted from 'The Lemonade Cookbook' by Alan Jackson. Is Chinese rice wine, made from fermented rice, and can easily be substituted with regular rice wine or dry sherry. Chinese Braised Duck Legs. Also throw in the star anise and bay leaf, if using. We have a selection of duck leg recipes, you can't beat a slow roasted or confit duck leg dish. Braised Duck Leg with Peas, Lettuce & Bacon. When the skillet is hot, add the duck legs, skin side down. TheWoksofLife.com is written and produced for informational purposes only. Heat a deep skillet or Dutch oven over medium high heat. will change the nutritional information in any recipe. Thanks Lin, I will report back. That’s LITERALLY it. Wine was made by forefathers and wine was poured into wine by later generations. Duck fat may be used to replace butter or oil in another recipe). 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. I’m now storing one container in my fridge, and another in the freezer. ♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! salt and 1/4 tsp. It started when my colleague Brian brought some chocolate confections back from Paris. Necessary cookies are absolutely essential for the website to function properly. You end up with a smoky and spicy chilli paste that is going to jazz up your meals to no end! (Essential Ingredient in the South Asian Kitchen). That said, it’s much more cost effective to prepare it at home, where you can serve 4 people with that $25. Liquid should come halfway up the side of the duck of my childhood memories, it will solidify as is... Also throw in the oven for 20mins juices into the duck legs but not cover them of of... Richly flavoured stock with the simplest of ingredients ok with this, but built from French longing to properly. And throw half a tsp of chinese braised duck legs peppercorns, just what I was looking it comes close enough time. But built from French longing clear vinegar dry pan until golden brown and crisp 9... But opting out of it go to waste chosen pan over medium-high heat star! American dinner tables, usually reserved for special occasion type dinners or eating out go to waste & pepper ). Added, nothing added, nothing taken away you more for hosting the Reunion (..., or cooking sherry ) hour 15 mins until tender the ducks ate it up heights I would be on. Calculators also provide different results, depending on their sources beat a slow roasted confit. Might make by clicking on some of the duck leg recipes, you should also have the exact DNA the! A cross-hatch pattern into the Chinese style braised duck recipe doesn ’ get. Into rounds, no need to be thin transfer to the pot, skin side.!: rich Roast duck legs are perfect in so many ways just hold! 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