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.
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Servings: 4 People
Calories: 624kcal
Equipment
- 6 quart saute pan
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:
- Rinse and dry duck with paper towels. Season the duck legs all over with the 1 1/4 teaspoons sea salt.
- Add the duck skin side down in a large saute pan.Note: Do not heat the pan until after the duck is added.
- 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.
- Use a kitchen tong to carefully flip the legs over to meat side down. Cook 5 minutes.
- 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:
- Add 1 tablespoon sesame oil to the 1 1/2 tablespoon duck fat. Turn on the stove to medium heat.
- 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 .
- Add in the tomatoes. Stir or mix. Cook 2 to 3 minutes until the tomatoes starts to break down.
- Add in the anise, cinnamon stick, bay leaves and potatoes. Season with the remaining salt and pepper. Stir.
- 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.
- Pour in the water - 4 to 5 cups.
- Stir. Bring to a boil.
LET'S ADD BACK THE DUCK LEGS:
- Add back the duck legs, skin side down. Cover and cook over medium to medium low heat.
- 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.
- Serve over brown rice or mashed potatoes. Enjoy!
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
Calories: 624kcal | Carbohydrates: 38g | Protein: 53g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 201mg | Sodium: 2222mg | Potassium: 1025mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6903IU | Vitamin C: 31mg | Calcium: 130mg | Iron: 6mg