6 duck legs
3 cloves garlic, sliced
3cm piece of ginger cut into matchsticks
2 star anise
125ml shoa hsing rice wine
250ml chicken stock
80ml red wine
80ml soy sauce
55g light brown sugar
1tsp chinese five spice powder
600 potatoes, peeled and cut into 1" cubes
Shredded spring onion, thinly sliced long red chilli, mint and coriander leaves to serve
Chinese Style braised duck legs with crispy fried potatoes
This delicious duck leg recipe is easy to do and wonderfully tasty, just put it in the oven and hours later a finger licking dish.
Although this recipe is to serve 6 people, I find most people want 2 legs each and some even 3, it is so delicious.
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. Turn and cook for 5 mins to brown all over.
Transfer duck to a roasting tin and drain all but 1 tbsp of duck fat from frying pan, reserve for cooking potatoes.
Put pan back on a medium heat, add garlic and ginger and fry for 1 min until fragrant, add star anise, rice wine, stock, red wine, soy sauce and sugar.
Bring to boil, then simmer for 5 mins to dissolve sugar.
Pour over duck, sprinkle with five spice, cover tightly with foil and roast for 1-2 hours (duck can be cooked for up to 3 1/2 hours but reduce oven temperature to 150C, the longer and slower it is cooked the more tender and falling off the bone the duck meat will be)
Meanwhile for potatoes, bring potato cubes to the boil in a saucepan of cold salted water, cook for 5 mins.
Drain, heat 60ml of duck fat in a frying pan over medium heat and fry until crisp, tossing regularly. Season and set aside.
Alternatively, roast in oven tossing regularly until crisp.
Remove duck from oven, increase temperature to 220C, place on a clean oven tray and roast for a further 10 mins until skin in golden and slightly crisp.
Strain braising liquid into a saucepan, removing excess fat from surface. Bring to boil and cook for 10 mins or until reduced and slightly thickened.
Put duck legs and potatoes on a serving plate, drizzle with sauce and garnish with spring onion, chilli and herbs.
Serve remaining sauce in jug on side.