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Chinese-style braised duck legs with crispy potatoes
Chinese-style braised duck legs with crispy potatoes
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Irresistibly sweet, sticky braised duck that will have you licking your fingers.
Ingredients:
  • 4 duck marylands (see notes)
  • 3 garlic cloves, sliced
  • 3cm piece ginger, cut into matchsticks
  • 2 star anise
  • 125ml mirin
  • 250ml chicken stock
  • 80ml red wine
  • 80ml soy sauce
  • 55g brown sugar
  • 1 tsp Chinese five spice powder
  • 600g potatoes, peeled, chopped
  • Shredded spring onion, to serve
  • Thinly sliced long red chilli, to serve
  • Mint leaves, to serve
  • Coriander leaves, to serve
Instructions:
  • Preheat the oven to 180°C. Cook the duck, skin-side down, in a frypan over very low heat for 15 minutes to render the fat. Flip and brown all over for an additional 5 minutes.
  • Place the duck in a small roasting pan and set aside. Keep 1 tablespoon of fat in the frypan and discard the excess (save the extra fat for roasting the potatoes later). Heat the frypan over medium heat and sauté the garlic and ginger for 1 minute until fragrant. Stir in star anise, rice wine, stock, red wine, soy sauce, and sugar. Bring the mixture to a boil, then simmer over medium heat for 5 minutes. Pour the sauce over the duck, sprinkle with five spice, cover with foil, and roast for 45 minutes.
  • To prepare the potatoes, boil them in a saucepan of cold, salted water until they are partially cooked, about 5 minutes. Drain the potatoes and then shake them in the pan to roughen the edges. Heat 1/4 cup (60ml) of reserved duck fat in a frypan over medium-high heat. Fry the potatoes in the duck fat, tossing them for 3-4 minutes until they are golden and crispy. Season with salt and pepper and set aside.
  • Preheat your oven to 220°C. Place the duck on a fresh oven tray and roast for an additional 10 minutes, or until the duck is fully cooked and the skin is crispy and golden. Then, strain the braising liquid into a saucepan, removing any excess fat. Bring it to a boil, then simmer on medium heat for about 10 minutes until it thickens and reduces.
  • Arrange the duck on a serving platter and generously drizzle with the flavorful sauce. Top off with fresh spring onion, spicy chili, and fragrant herbs. Serve alongside a side of delicious potatoes.

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