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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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I made this last night in my quest for great duck legs. Recipe courtesy of Ming Tsai. Ingredients:
4 duck legs |
1/2 tablespoon fermented black beans |
8 garlic cloves, chopped |
1/2 tablespoon minced ginger |
1 onion, diced |
1 carrot, diced |
1 celery rib, diced |
1 cup shiitake mushroom, sliced |
1/2 cup shaoxing wine |
1/4 cup tamari |
1/4 cup brown sugar |
1/2 teaspoon thyme |
water, to cover |
salt, pepper |
Directions:
1. Season legs with salt& pepper.
2. Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
3. Turn over and cook 2 minutes more, remove to a plate.
4. In fat add black beans, garlic, and ginger.
5. saute 2 minutes.
6. Add onion, carrots, celery, shiitakes, cook 3 minutes more.
7. Add shaoxing and deglaze the pan.
8. Add tamari, sugar, thyme and duck legs back to pan, fat side up.
9. Add water to cover.
10. Simmer 1 1/2 hrs until duck is tender.
11. Remove legs to a platter.
12. Reduce cooking liquid by one half until thickened.
13. You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
14. Pour over legs.
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