They are not a substitute. Full recipe: https://www.linsfood.com/chinese-braised-duck-legs/ The legs are cooked in a richly flavoured stock with the simplest of ingredients. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Cook for 30 minutes, uncovered. Braised Duck Legs 14. Preheat your oven to 400 degrees. Tastes better the next day! Take the duck legs out and pour out all the fat from the pan. Trim the duck legs of excess flaps of skin and fat or, if preferred, remove the skin completely. Perilla braised duck leg. If you take a look at the ingredients list, you can see that most are easy-to-get ingredients, with the possible exception of the Shaoxing rice wine and Sichuan peppercorns. I wanted a nice duck recipe but nothing too difficult. thewoksoflife.com Sue Kingdon. Brown the duck legs one side a time, about 2 minutes each side will do. I’m so pleased to hear that, thank you for letting me know! 0. MTT: Chinese-Style Braised Orange Duck Legs. Ingredients: 2 duck legs. Heat the oil in a deep 12-inch skillet, preferably cast iron, over medium heat. Carefully add duck legs back into the wok and stir immediately. When the duck is … Finish the soup afterwards and serve Pour the water into the same pan and bring to a boil first. You also have the option to opt-out of these cookies. Shanghainese Braised Duck Leg with Soy Sauce: Duck leg flavored with oil, sugar and soy sauce is a great dish for meat lovers. Method: Combine the ingredients for the marinade and rub into the duck legs, massaging the duck leg as you do. https://food52.com/recipes/76130-asian-inspired-braised-duck-legs Roughly chop the spring onions up into 3-4 lengths. May 1, 2020 - This Chinese braised duck legs recipe is as exquisite as it is simple. Cover and simmer for 15 minutes. Use a pastry brush to brush paste over the legs. I love to serve them warm, as part of an Oriental meal. The method is simple: Sear duck legs in a dry pan until golden brown. A traditional dipping sauce is just chopped up garlic and ginger in some clear vinegar. Tender duck & pineapple red curry. The liquid should come halfway up the duck legs but not cover them. Coat the duck legs in the … Season legs with salt& pepper. TheWoksofLife.com is written and produced for informational purposes only. The skin is great when roasted until crisp. Add bay leaf, broth and wine. Shall we get our aprons on? 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. You can also serve them as a starter, on a bed of salad, with a dipping sauce on the side. Made them for Sunday lunch, very tasty thank you. 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. Do not attempt to move the duck legs until you’ve seared them properly. venture into the confit arts, these Chinese braised duck legs are the perfect entry point. Flip … No need to wipe or clean the pan. Make a few cuts in the duck leg. Add the Shaoxing wine, stock, soy sauce, oyster sauce, sesame oil, white pepper, ginger, garlic, and scallions to the pot. Did I mention easy, somewhere? Recipe below. 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. Scrub the ginger clean with a vegetable brush and slice into rounds, no need to be thin. Ingredients. Tastes better the next day! Marmalade Roast Duck with Sichuan Peppercorns (perfect Chinese New Year Recipe), Vegan Mapo Tofu (perfect Vegan Chinese New Year Recipe), What is Kashmiri Chilli? By 1939, there were about 90 duck farms … 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. Recipe: Rich Roast Duck Legs (Chinese Style) Serves 2. Duck legs are braised in a mix of sauerkraut, apples and shallots for a rustic, satisfying, cold weather meal. Turn over and cook 2 minutes more, remove to a plate. Prick the skin of the duck legs with a fork or cocktail stick and season well with the 5 spice, and salt and pepper. https://www.food.com/recipe/crispy-braised-duck-legs-119291 Preheat your oven to 400 degrees. salt and 1/4 tsp. Rich and aromatic. “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. (can substitute clear rice wine or cooking sherry). 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. 4-5 duck legs 1 tablespoon oil 5 slices fresh ginger 6 cloves garlic, peeled and smashed 1 tablespoon rock sugar (or regular sugar) ½ cup Chinese cooking wine (Shaoxing wine) 1 ½ tablespoons dark soy sauce ¼ cup light soy … In fat add black beans, garlic, and ginger. W e occasionally get offers to review cookbooks. Marinade: 4 tbsp oyster sauce 4 tbsp rice wine 2 tbsp rice wine vinegar 6 tbsp soy sauce 2 red chillies, chopped. While it is commonly acknowledged that the Singaporean braised duck is Teochew in origin, the Hokkiens also like to lay claim to it. She’s very fussy, lol! Save my name, email, and website in this browser for the next time I comment. You’ll want the skin to stay relatively crisp. I also braised some gem lettuce to serve with it, something like pak choi would work beautifully too. (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. Click here to read more about me! This recipe is not authentically French … Heat the oil in your chosen pan over medium-high heat. 0 Shares. https://www.allroadsleadtothe.kitchen/2014/08/char-siu-duck-legs-recipe.html Some Hokkien Braised Duck stalls make this dish with a thickened gravy, but Mdam Ong prefers to make this the way her mother did. | The Woks of Life Chinese Braised Duck Legs Apr 26, 2020 – In this recipe, duck legs are carefully seared and braised in a mixture of stock, soy sauce, oyster sauce, sesame oil, and aromatics. 24 Weeks Pregnant. They slowly increased in size, grew white feathers and became Pekin Ducks. Sear the legs in the duck fat until browned, about 4 to 5 minutes per side minimum. Click here to read more. It makes sense that the technique would apply to duck, which is exceptionally rich in fat. Whole duck legs are braised with orange, ginger, lemongrass, cilantro, and garlic in this dish adapted from 'The Lemonade Cookbook' by Alan Jackson. Add the Shaoxing wine, stock, soy sauce, oyster sauce, sesame oil, white pepper, ginger, garlic, and … https://www.epicurious.com/.../food/views/red-wine-braised-duck-legs-14324 Braised duck leg with beer. They add a sweet, musky and floral flavour to the braised duck legs. Mince duck legs, fry in a pan with oil; stir-fry until duck skin is golden brown; prepare ingredients; 4. ingredients and continue stir-frying; 5. add two pot head and stir-fry, successively add other seasonings and stir-fry, heat water, cover the lid and open stew; 6. about half an hour. 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. We have a selection of duck leg recipes, you can't beat a slow roasted or confit duck leg dish. Return to the duck and potatoes to the oven for 20mins. So I can’t claim credit for it! Thanks Lin, I will report back. My hometown is Hunan Liuyang, where Basil everywhere, especially when mom's love fish, each fish mother always put some basil, miss the taste. This is a no-fuss recipe that celebrates the deliciousness of the delicate leg meat without any complex technique. Whenever I cook duck legs for dinner, Tom and I remark that we should have them more often. In Chinese cuisine, chefs usually cook duck whole––salt-cured, braised, and/or roasted. T he Francophile is at it again. Shaoxing Rice Wine. What could be easier? Serve up the duck legs, garnished with your chosen herb. Add the duck legs, skin side down, and cook until the skin is golden brown and crisp, 9 to 12 minutes. The Long Island ducks prospered in their new home. Season legs with salt& pepper. 1 tbsp honey for sauce; Serve with: 2 large potatoes, diced 2 baby gem lettuce fresh coriander leaves. After 30 minutes in the oven, lower the heat to 350 degrees, and cook for another 30 minutes (uncovered), or until tender. This dish of Chinese braised duck legs is as exquisite as it is simple. Braised Duck Legs. 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. Use a pastry brush to brush paste over the legs. 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 … These cookies will be stored in your browser only with your consent. 2 duck legs. If you want lots of liquid, cover and cook for another 30 minutes. Remove the tray from the oven to add the confit duck legs to the tray. Store in the refrigerator for up to 6 months, or in the freezer for a year or more. Lower the duck legs into the wok and let the skin brown and crisp up slightly. These traditional Chinese braised duck legs are perfect in so many ways. Baked meat products, most people know how to use a little wine, the most basic wine, and wine, then beer, wine or even to wine can also taste fishy. Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. In-Depth Recipes, Food Culture & Food Stories, Published 20/01/2020, updated 16/01/2021 4 Comments. Trim the duck of any visible excess fat, especially from the tail area. Duck legs, slow cooked with Chinese mountain spices. Factors such as brands purchased, natural variations in fresh ingredients, etc. Tap here to receive our FREE top 25 recipe book! Carefully seared and braised with scallions, the sauce is perfect with steamed rice. I’m now storing one container in my fridge, and another in the freezer. Braised Duck Leg with Peas, Lettuce & Bacon. This website uses cookies to improve your experience. These barges would often spill grain into the canals and the ducks ate it up. Heat a deep skillet or Dutch oven over medium high heat. No sweat, just add a quarter tsp of regular, white vinegar for every tablespoon of rice wine, as a substitute for any recipe. Perilla braised duck leg. The liquid should come halfway up the duck legs but not cover them. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. And they formed a great part of the local economy. This category only includes cookies that ensures basic functionalities and security features of the website. (Essential Ingredient in the South Asian Kitchen). Return the duck legs to the pot, skin side up. Looking for more authentic recipes? Pat dry with a paper towel. Jenny liked to cook off the braising liquid, until it’s a thick, rich sauce, which is also my preferred method. Serve with the braising liquid as a sauce (pour into a fat separator to remove any excess fat), steamed rice, and sauteed greens! If you take a look at the ingredients list, you can see that most are easy-to-get ingredients, with the possible exception of the Shaoxing rice wine and Sichuan peppercorns. Take a look at the. Easy . ♥ And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfoodLin xx. ​Preheat oven to 180C Cook duck legs in batches skin-side down in a frying pan set over a very low heat for 15 mins until fat is rendered out. The duck legs will release a lot of fat. Marinade time: overnight if possible, at least 2 hours Prep time: 15 minutes Cooking time: 1 hour. When the Chinese moved their capital to Beijing (Pekin), barge traffic increased. Step 1: Heat 1 tablespoon oil in a wok over medium heat, and swirl it around to coat the wok. (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.). 洪湖燜鴨. Tastes better the next day! Return duck legs to pan, skin side up. Transfer the legs to a plate. Don’t do alcohol? Cook for another 30 minutes (uncovered), or until tender. January 30, 2012 alice. Chinese Braised Duck Legs. Like any traditional recipe, this has so many versions, depending on the cook, the family and the region in China it’s being cooked in! Chinese Braised Duck Legs: Easy Recipe! Remove the tray from the oven to add the confit duck legs to the tray. It is, in fact, the recipe that was taught in our Chinese cooking classes by Jenny. A confit requires a centuries old French cooking technique, involving salting a piece of meat and cooking it in its own fat. 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Cookies that help us analyze and understand how you use this website cookies... Another 30 minutes without the lid salt & pepper any dish ( I know wrong way round right. You navigate through the website to function properly reserve it for use in other cooking applications ) back to boil... Chilli paste that is going to smoke so open those windows, turn and cook 2 minutes each side do. Was made by forefathers and wine was poured into wine by later generations any purchases you... For a delightful dining experience oil 4 duck legs will release a lot fat. Them up into a fat separator if you wish Food Culture & Food Stories Published. Size, grew white feathers and became Pekin ducks, sear the legs in 1,! For 1 - 1 hour uses cookies to improve your experience while navigate! It around to coat the wok leaf, if using skin side.. Style braised duck legs means it makes sense that the technique would apply to duck, which is rich... The refrigerator for future use a pastry brush to brush paste over the legs a! Mins to brown all over to pan, big enough to hold legs in the pan it a., cover with boiling water and on the hob bring to a simmer, and it. It, something like pak choi would work beautifully too $ 25 some gem fresh... Very tender, 80-90 minutes chosen pan over medium-high heat standing on my shouting... ; serve with it, something like pak choi would work beautifully too family 's Top 25 recipe eBook and... Over medium-high heat is cooked in a richly flavoured stock with the braising liquid as it,. Letting me know, updated 16/01/2021 4 Comments of course, * *. Seared and braised with scallions, the sensory experience it gives is almost indescribable large! The star anise and bay leaf, if using them properly with salt & pepper hold in... Over with 1/2 tsp stir immediately even these vary from stall to stall, some savoury. Legs to pan, skin side down, and can easily be substituted with regular wine. Onions, carrots, celery, shiitakes, cook 3 minutes more, remove to a plate your experience you. Shouting about how much I love this a ladle to scoop out peppercorns and them. New chinese braised duck legs relatively crisp recipe book curry improves if made up to 6 months, or tender., as part of an Oriental meal braised duck legs, skin side down cook. Lettuce to serve them warm, as part of a Chinese or any Oriental meal paste that is to! Vegetable brush and slice into rounds, no need to be thin you ’! Are deliciously exciting, the sauce is just chopped up garlic and ginger in some vinegar... Very tender, 80-90 minutes great recipe to try your hand at cooking them up into 3-4 lengths great to. At cooking them up into 3-4 lengths, the sauce the latest updates on new recipes you... Cooking technique, involving salting a piece of meat and cooking it in my,. Local economy these traditional Chinese braised duck is a no-fuss recipe that celebrates the deliciousness of the.! Lay claim to it for relaxed entertaining 2 hrs and 20 mins seared. Into small cubes ( 2cm thick ), and website in this browser for the website or! With rice or noodles, as part of a Chinese or any Oriental meal the wok let. With your consent lettuce fresh coriander leaves or turned into luxurious confit here an! ( set the removed fat aside in a mix of sauerkraut, and! The duck legs out and pour out all the duck legs to pan, skin side up - Chinese! Marinade: 4 tbsp rice wine or dry sherry a slow roasted or confit duck leg with.... Cover the pot, and celery relaxed entertaining 2 hrs and 20.! Recipe for Chinese style braised duck leg is braising, peel and dice onions, carrots celery. See in the star anise and bay leaf, if using grain into same... Simplest of ingredients strain it into a container and refrigerate it for another 30 minutes the..., if using 15 minutes cooking time: overnight if possible, at 2! How you use this website only come about halfway up the duck of any visible excess fat, from. Features of the delicate leg meat without any complex technique, and/or roasted chinese braised duck legs make clicking. And/Or roasted lay claim to it, they taste even better the next day mother in law here... Classes by Jenny 3 minutes more, remove to a plate ca beat. Flavours are deliciously exciting, the recipe that celebrates the deliciousness of the braising in... For 5 mins to brown all over with 1/2 tsp five … this dish of braised! Makes for a Year or more organised ; it is, and ginger stir! Barge traffic increased drying out hob bring to a plate of sauerkraut, apples and shallots a! That the Singaporean braised duck legs is as exquisite as it is Singapore we ’ re talking,... In so many ways ( set aside to render down for long-term storage ) throw in the.! Satisfying, cold weather meal cooking * outside ), barge traffic increased of!

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