Directions:
- Season legs with salt& pepper.
- Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
- Turn over and cook 2 minutes more, remove to a plate.
- In fat add black beans, garlic, and ginger.
- Saute 2 minutes.
- Add onion, carrots, celery, shiitakes, cook 3 minutes more.
- Add shaoxing and deglaze the pan.
- Add tamari, sugar, thyme and duck legs back to pan, fat side up.
- Add water to cover.
- Simmer 1 1/2 hrs until duck is tender.
- Remove legs to a platter.
- Reduce cooking liquid by one half until thickened.
- You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
- Pour over legs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.1 Kcal (1043 kJ) | ||
| Calories from fat | 42.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 7% | |
|---|---|---|---|
| Cholesterol | 79.86mg | 27% | |
| Sodium | 1123.24mg | 47% | |
| Potassium | 394.56mg | 8% | |
| Total Carbs | 25.33g | 8% | |
| Sugars | 17.14g | 69% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 26.27g | 53% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.1mg | 12% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 106.76 Kcal (447 kJ) | ||
| Calories from fat | 18.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 7% | |
|---|---|---|---|
| Cholesterol | 34.23mg | 27% | |
| Sodium | 481.38mg | 47% | |
| Potassium | 169.1mg | 8% | |
| Total Carbs | 10.86g | 8% | |
| Sugars | 7.34g | 69% | |
| Dietary Fiber | 1.47g | 14% | |
| Protein | 11.26g | 53% | |
| Vitamin C | 2.9mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 12% | |
| Calcium | 22.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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