Asian Braised Duck Legs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASIAN STYLE OVEN BAKED DUCK LEGS



Asian Style Oven Baked Duck Legs image

I bought a bag of duck legs recently. There were 10 of them in a 2kg bag, all beautifully trimmed and ready to cook. Normal eaters might eat one each but we ate two and our son ate 3 of them!

Provided by JustJanS

Categories     Duck

Time 2h5m

Yield 5-6 serving(s)

Number Of Ingredients 10

2 kg duck legs
3 garlic cloves
2 star anise
1/2 teaspoon cinnamon
1/2 teaspoon red chili pepper flakes
2 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons sweet chili sauce
2 tablespoons rice wine vinegar
4 tablespoons green ginger wine

Steps:

  • Marinate duck in remaining ingredients for about 8 hours (from the morning until dinner time is good). Turn occasionally through the day.
  • Heat oven to 160c/330f.
  • Remove the duck from the marinade and lay on a foil lined baking sheet.
  • Bake for 2 hours or until very tender.
  • You may need to pour off the fat a couple of times during the cooking time.
  • I served our duck on rice with Oriental Noodle Salad.

Nutrition Facts : Calories 36.9, Fat 2.2, SaturatedFat 0.4, Cholesterol 0.7, Sodium 666.1, Carbohydrate 2.9, Fiber 0.6, Sugar 0.4, Protein 1.7

ASIAN BRAISED DUCK LEGS



Asian Braised Duck Legs image

Make and share this Asian Braised Duck Legs recipe from Food.com.

Provided by chia2160

Categories     Duck

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 111.7, Fat 0.2, SaturatedFat 0.1, Sodium 1032.8, Carbohydrate 26.3, Fiber 2, Sugar 17.1, Protein 3.3

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES



Crisp-Braised Duck Legs with Aromatic Vegetables image

Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften, then you add chicken stock and cook everything together in the oven until the duck is tender and super-crisp and the vegetables are melting and unctuous. Do not feel bound to the carrots, celery and onion called for in the recipe. Any number of root vegetables - infused with the rendered fat - would be incredible here.

Provided by Mark Bittman

Categories     dinner, lunch, roasts, main course

Time 2h

Yield 4 servings

Number Of Ingredients 6

2 duck legs, trimmed of excess fat
Salt and pepper to taste
2 large onion
1 pound carrots
6 celery stalks
2 cups chicken stock, preferably homemade

Steps:

  • Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
  • When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
  • Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 28 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 1123 milligrams, Sugar 11 grams

More about "asian braised duck legs recipes"

BRAISED DUCK WITH TARO - THE WOKS OF LIFE
braised-duck-with-taro-the-woks-of-life image
Web Oct 11, 2016 Spoon out the oil from the wok, leaving about 2 tablespoons behind. Melt the rock sugar in the oil over low heat. …
From thewoksoflife.com
4.2/5 (4)
Total Time 1 hr 20 mins
Category Main Course
Calories 805 per serving
  • If you’re using a frozen duck, defrost and soak the duck in water for 30 minutes to get rid of any blood and gaminess. Clean the duck thoroughly inside and out. Drain and pat the duck dry with paper towel. Cut the duck into 1” x 2” pieces, and remember to trim away the ducktail. Set aside.
  • Prepare the taro by peeling the outer skin. Rinse and pat the taro dry, and cut into ½ inch thick large pieces. Add the oil to a wok over medium heat, and shallow fry the taro chunks until the edges on all sides JUST start to turn brown (you’ll need to flip them once). You can do this in two batches. Turn off the heat, scoop them out and set them aside.
  • Spoon out the oil from the wok, leaving about 2 tablespoons behind. Melt the rock sugar in the oil over low heat. Add the ginger, garlic, and scallion whites, and let it cook for 1-2 minutes. Turn the heat up to medium high and immediately add the duck pieces, spreading them out in a single layer. Cook the duck for about 2 minutes on each side and add the Shaoxing wine, oyster sauce, light soy sauce (and the fermented bean curd sauce if you decide to use it), dark soy sauce, and water. Stir everything well, cover, and cook for 20 minutes using medium heat, stirring once in between to prevent sticking.
  • Now add the taro pieces, mix, cover and cook for another 5 - 7 minutes using medium heat, stirring once in between to prevent sticking. Add a bit more water if it looks dry. The dish is done once the taro is cooked through. Try not to over-stir or overcook, because the taro will break up. Dish out and garnish with the chopped green parts of the scallions.


CHINESE DUCK LEGS RECIPE - BRAISED DUCK …
chinese-duck-legs-recipe-braised-duck image
Web Nov 13, 2017 Baste the duck legs with the sauce every 30 minutes or so. When you have about 30 minutes to go, stop basting the …
From honest-food.net
4.8/5 (8)
Total Time 2 hrs 45 mins
Category Appetizer
Calories 869 per serving
  • To make the sauce, put everything in a blender and puree. Pour the sauce into a large bowl. Do not clean the blender bowl just yet. Preheat the oven to 350F.
  • Find a shallow, ovenproof dish that can just about hold all the duck legs. Coat the duck legs in the sauce and set them in the dish skin side up.
  • Add just enough water to catch the remaining BBQ sauce in the blender bowl and in the bowl you coated the duck legs in. Pour this flavorful water into the dish with the duck legs, up to the level of the skin. Do not submerge the legs, and if you need more water, add it.
  • Set the dish in the oven and cook the duck legs, uncovered, until tender, which can take anywhere from about 90 minutes for store-bought ducks to 3 hours for old Canada geese. Baste the duck legs with the sauce every 30 minutes or so.


ROASTED BRAISED DUCK - THE WOKS OF LIFE
roasted-braised-duck-the-woks-of-life image
Web Jan 24, 2015 Roasted Braised Duck: Recipe Instructions Rinse the duck inside and out and thoroughly pat dry. Remove the tail. Heat …
From thewoksoflife.com
4.6/5 (22)
Category Chicken And Poultry
Cuisine Chinese
Total Time 1 hr 30 mins
  • Rinse the duck inside and out and thoroughly pat dry. Remove the tail. Heat 1 tablespoon oil in a wok over medium heat, and swirl it around to coat the wok.
  • Lower the duck into the wok breast side down, and let the skin brown and crisp up slightly. Spoon the oil over the parts of the duck that aren’t touching the oil. You will end up with a lot more oil than you started with, as the fat renders out of the duck. Turn off the heat.
  • In a large pot (big enough to accommodate the duck laying flat) over medium heat, add a tablespoon of the fat from the wok, and cook the ginger and garlic for about 1 minute. Stir in the sugar until it’s melted.
  • Add the cooking wine, dark soy sauce, light soy sauce, rice vinegar, anise, cloves, bay leaves, peppercorns, dried orange peels, 3 cups water and the duck. The liquid should come up about halfway up the duck. Add a little more water as needed.


ASIAN INSPIRED BRAISED DUCK LEGS RECIPE ON FOOD52
asian-inspired-braised-duck-legs-recipe-on-food52 image
Web Mar 19, 2018 Ingredients 2 Duck Legs 1 Onion 3 Garlic Cloves 2 inch piece Ginger 2 Dried Chillies ( (fewer if you don’t like heat, more if you really do) 2 teaspoons Chinese Five Spice 1 Bay Leaf 1.5 …
From food52.com


MOM’S BEST BRAISED DUCK LEG - OMNIVORE'S …
moms-best-braised-duck-leg-omnivores image
Web Oct 25, 2022 Add boiled water to cover the duck legs. Add shaoxing wine, light soy sauce, dark soy sauce and sugar. After bringing to a boil, turn to low heat and simmer, covered, for 30 minutes. Add salt …
From omnivorescookbook.com


CHINESE BRAISED DUCK LEGS RECIPE AND …
chinese-braised-duck-legs-recipe-and image
Web Jan 20, 2020 you can use a wok, a saucepan or a sauté pan, big enough to take 4 duck legs. Ingredients 2 Tbsp vegetable or peanut oil 4 duck legs For the Braising Liquid 1.5 litres (6 cups) water 4 …
From linsfood.com


CHINESE BRAISED DUCK WITH GINGER - COOK LIKE ASIAN
Web Jun 30, 2021 Instructions. Soak dried shiitake mushrooms in warm water for 30 minutes. Carve the duck and remove the neck, tail, and excess fat. Rinse and pat dry.
From cooklikeasian.com
Cuisine Chinese
Total Time 1 hr 15 mins
Category Main
Calories 585 per serving


CHINESE-STYLE BRAISED DUCK LEGS WITH CRISPY POTATOES - RECIPES ...
Web Method. 1. Preheat oven to 180°C. Place duck, skin-side down, in a frypan over very low heat and cook for 15 minutes or until the fat has rendered. Turn and cook for a further 5 …
From delicious.com.au


SOY-BRAISED DUCK LEGS WITH GINGER AND SCALLION INSTANT POT RECIPE
Web This recipe for soy-braised duck legs is free of peanuts, tree nuts, eggs, dairy, fish, shellfish, and sesame as written. If avoiding gluten, use tamari sauce and a gluten-free …
From nutfreewok.com


RISOTTO RECIPE - SIMPLE CHINESE FOOD
Web Add the chopped duck pieces and stir fry with light soy sauce. 8. Add the water for soaking shiitake mushrooms and cook until the duck is fully cooked and flavorful.
From simplechinesefood.com


TEOCHEW BRAISED DUCK - RASA MALAYSIA
Web Dec 9, 2009 Directions. 1. Rub 1½ tablespoons of the salt evenly all over the duck, including inside the cavity. 2. In a large wok or Dutch oven or any vessel large enough to …
From rasamalaysia.com


BRAISED DUCK LEGS RECIPE - SIMPLE CHINESE FOOD
Web Add the duck legs and cook, bring to a boil on high heat, and cook on low heat for 30 minutes. 9. Turn twice in the middle to make the duck legs evenly colored
From simplechinesefood.com


BRAISED DUCK LEGS RECIPE - SIMPLE CHINESE FOOD
Web 6. Then add the water in the wok. After boiling, turn to low heat to marinate for 1 hour, then stop the fire and soak for half an hour, then simmer for half an hour, then stop the fire …
From simplechinesefood.com


BRAISED DUCK LEGS RECIPE - SIMPLE CHINESE FOOD
Web 1. Duck leg accessories 2. Bring the water to a boil, let the duck legs stay in the water for two minutes, and then make two strokes on the front 3. Green onion, ginger, star anise, …
From simplechinesefood.com


ASIAN-INSPIRED BRAISED DUCK LEGS - ALL ROADS LEAD TO THE KITCHEN
Web Let the duck braise until very tender, 80-90 minutes. While the duck is braising, make the glaze by combining everything in a small pot. Bring to a boil and allow to bubble for 2-3 …
From allroadsleadtothe.kitchen


CHINESE STYLE BRAISED DUCK LEGS WITH CRISPY POTATOES RECIPE – …
Web Confit Duck Legs Method Preheat oven to 200°C. Remove the Confit Duck Legs from the tray and set aside, reserving excess fat from the pack. Bring the potatoes to the boil in a …
From luvaduck.com.au


BRAISED DUCK RECIPE BY KEN HOM - THE HAPPY FOODIE
Web Drain the lightly browned duck on kitchen paper. Combine all the braising sauce ingredients in a large pan and bring to the boil. Add the duck halves and turn the heat down to a …
From thehappyfoodie.co.uk


BRAISED DUCK LEGS RECIPE - SIMPLE CHINESE FOOD
Web 1. Prepare the ingredients to clean the duck legs, and cut 3 knives on the back of each duck leg, as shown in the picture. 2. Pour the cooking wine, light soy sauce, black …
From simplechinesefood.com


DUCK LEG RECIPES | BBC GOOD FOOD
Web Duck legs are stewed in a slow cooker with rich Moroccan spices until meltingly tender - serve over fluffy couscous or rice Duck with red cabbage & madeira gravy 4 ratings A …
From bbcgoodfood.com


BRAISED DUCK LEGS RECIPE - SIMPLE CHINESE FOOD
Web 1. Ingredients: duck leg 2. Add water to the pot and soak the dried tangerine peel for 10 minutes. Put the duck legs in and open fire. After boiling, cook for 1 minute. 3. Take it …
From simplechinesefood.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #poultry     #vegetables     #asian     #dinner-party     #kosher     #stove-top     #dietary     #meat     #duck     #equipment     #4-hours-or-less

Related Search