Soy Sauce Braised Duck Legs | Stovetop Recipe

An easy stovetop duck recipe
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Duck meat is such an amazing delicacy. And the duck leg is by far the most flavorful, in my opinion. This Soy Sauce Braised legs is one of the many duck legs recipes in my repertoire. What I especially love about this dish is that the fat is first rendered off to keep the dish less fatty. The fat however, which is a lot, is then reserved for cooking other dishes, like our Pan Fried Potatoes in duck fat. The duck legs are then slowly braised in a soy sauce, delicate spices and vegetables liquid until the meat falls off the bone. Wow and perfect sums up the excitement our palate derives every time we eat this dish. Serve it with brown rice like we do or mashed potatoes works well too. However you serve this dish I hope you enjoy it as much as we do! Happy Cooking!

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Smashed Fingerling Potatoes with Duck Fat and Rosemary

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Soy Sauce Braised Duck Legs | Stovetop Recipe

An easy super delicious duck legs recipe; braised to melt in your mouth perfection . It's also a great make-ahead dish.

Course Dinner, Entree, Lunch, Main Course
Cuisine American, Asian, Braised, Caribbean, Chinese, Gluten free Cuisine
Keyword Best duck legs recipes, braised duck legs, Gluten Free Recipes, How to cook duck legs, How to render duck fat, Keto Friendly recipes, Ketogenic, Make Ahead Dish, Make ahead recipes, One Pan Recipes, Poultry Recipes, Slow cooked duck recipes, soy sauce recipes, Stovetop recipes
Prep Time 8 minutes
Cook Time 2 hours
Total Time 2 hours 8 minutes
Servings 4 People
Calories 624 kcal

Ingredients

  • 4 duck legs about 32 to 36 ounces total (Peking, Muscovy or Moulard)
  • 1 1/4 teaspoon sea salt or kosher. Adjust for your diet.

BRAISING INGREDIENTS:

  • 1 1/2 tablespoon duck fat (reserved from braising the duck legs)
  • 1 tablespoon sesame oil https://amzn.to/3fb8IrF
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium onion peeled and diced or chopped
  • 1 large celery stalk diced or sliced
  • 2 large carrots peeled and diced
  • 1 tablespoon fresh ginger peeled and finely minced
  • 6 cloves garlic about 1 tablepoon crushed or finely minced
  • 1 tablespoon fresh thyme leaves
  • 3 – 4 scallions chopped (reserve some for garnish)
  • 1/4 teaspoon sea salt or kosher. Adjust for your diet.
  • 1/4 teaspoon freshly ground black pepper
  • 2 tomatoes vine ripened or plum. Chopped or diced.
  • 1 Anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 small idaho potatoes or russet. Cut into 1 inch chunks.
  • 1/2 lime juiced
  • 1/3 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 4 – 5 cups water

Instructions

LET'S RENDER THE DUCK FAT:

  1. Rinse and dry duck with paper towels. Season the duck legs all over with the 1 1/4 teaspoons sea salt.

  2. Add the duck skin side down in a large saute pan.

    Note: Do not heat the pan until after the duck is added.

  3. Turn on the stove to medium low. Let the skin cook slowly for 20 to 25 minutes until a lot of the fat is released into the pan and the skin is no longer sticking to the pan.

    Note: This usually takes 20 to 25 minutes.

  4. Use a kitchen tong to carefully flip the legs over to meat side down. Cook 5 minutes.

  5. Turn off the stove. Transfer the duck legs onto a plate. Carefully pour the fat into a heat proof bowl, like a Pyrex. Reserve 1 1/2 tablespoons of the fat in the pan.

    Note: The remaining duck fat can be saved in the freezer for 6 months and use it to cook potatoes or your favorte dishes.

LET'S PREPARE THE BRAISING LIQUID AND COOK THE DUCK:

  1. Add 1 tablespoon sesame oil to the 1 1/2 tablespoon duck fat. Turn on the stove to medium heat.

  2. Add the onions, celery, carrots, ginger, garlic, thyme, scallions, reserving some for garnish. Season with a pinch of salt and pepper. Stir and cook 2 to 3 minutes until fragrant .

  3. Add in the tomatoes. Stir or mix. Cook 2 to 3 minutes until the tomatoes starts to break down.

  4. Add in the anise, cinnamon stick, bay leaves and potatoes. Season with the remaining salt and pepper. Stir.

  5. Add in the lime juice, rice wine vinegar and soy sauce. Stir and cook until liquid is reduced to half. About 1 to 2 minutes.

  6. Pour in the water – 4 to 5 cups.

  7. Stir. Bring to a boil.

LET'S ADD BACK THE DUCK LEGS:

  1. Add back the duck legs, skin side down. Cover and cook over medium to medium low heat.

  2. Cook 1 1/2 to 2 hours until the duck legs are fork tender and the gravy is reduced to your liking. Turn off the stove.

  3. Serve over brown rice or mashed potatoes. Enjoy!

Recipe Notes

Tutorial Video Available: Soy Sauce Braised Duck Legs

Nutritional information will vary depending on actual serving size and side dishes if any is added to the meal.

Nutrition Facts
Soy Sauce Braised Duck Legs | Stovetop Recipe
Amount Per Serving
Calories 624 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 7g44%
Cholesterol 201mg67%
Sodium 2222mg97%
Potassium 1025mg29%
Carbohydrates 38g13%
Fiber 6g25%
Sugar 7g8%
Protein 53g106%
Vitamin A 6903IU138%
Vitamin C 31mg38%
Calcium 130mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments Add yours

  1. Such an aromatic and tasty looking dish. Great flavors! 🙂

     
    1. julietkitchen says:

      Thanks so much.

       

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