Chinese Duck Legs Recipe

Crispy Roasted Duck Legs With Chinese Five Spice

WebFeb 16, 2021 · Cook the duck legs. When ready, preheat an oven to 275 F. Place duck legs in a small baking dish (the smaller the better — as they …

Rating: 5/5(3)
1. Refrigerate the duck overnight. Use a sausage pricker or a sharp paring knife to poke small holes all over the skin of the duck legs, being careful not to pierce the flesh. This will help the duck skin dry out in the cold air. Sprinkle Chinese five spice powder on all sides of the duck, then place on plate or tray and cover with plastic wrap. Refrigerate 8 hours or overnight.
2. Cook the duck legs. When ready, preheat an oven to 275 F. Place duck legs in a small baking dish (the smaller the better -- as they cook, the duck fat will render and melt; it helps for the duck legs to be sitting in the fat!). Cook for 1 ½ hours, basting with the rendered fat once or twice.
3. Crisp the skin. Raise the oven temperature to 400 F, then cook duck an additional 10-15 minutes, just to crisp the skin. Serve immediately with a pinch of flaky sea salt on each.

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Chinese Duck Legs Recipe Braised Duck Legs Chinese …

WebNov 13, 2017 · 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 …

1. 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.
2. 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.
3. 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.
4. 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.

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Mom’s Best Braised Duck Leg Omnivore's Cookbook

WebOct 25, 2022 · Carefully add duck legs back into the wok and stir immediately. Stir until duck is slightly browned on the outside, about 5 …

1. Separate the thigh from the drumsticks. Continue chopping each into 4 to 5 parts.(*see footnote)
2. In a large pot, add duck and enough water to cover. Bring to a boil over medium high heat. Turn to medium heat and boil for 3 minutes. During boiling, use a ladle to skim any foam from the surface, and discard it. Transfer the duck legs to a large colander and drain them. Discard boiling water.
3. Bring 4 cups water to a boil and set aside.
4. Heat a wok (or a large dutch oven) over medium high heat until hot. Add oil and swirl to coat the bottom of wok. Turn to low heat. Add Sichuan peppercorn and fry until fragrant, about 1 minute. Use a ladle to scoop out peppercorns and discard them. Add scallion and ginger and stir a few times until fragrant. Turn back to medium high heat. Carefully add duck legs back into the wok and stir immediately. Stir until duck is slightly browned on the outside, about 5 minutes.

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