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Chinese-style braised duck legs with crispy potatoes

by wiki
10 October, 2017
in Dinner
0
Chinese-style braised duck legs with crispy potatoes
Chinese-style braised duck legs with crispy potatoes
  • 0:10 Prep
  • 1:20 Cook
  • 4 Servings
  • Capable cooks

You won’t be able to resist licking your fingers after eating this sweet, sticky braised duck.

Ingredients

  • 4 duck marylands (see notes)
  • 3 garlic cloves, sliced
  • 3cm piece ginger, cut into matchsticks
  • 2 star anise
  • 1/2 cup (125ml) Chinese rice wine (shaohsing)
  • 1 cup (250ml) Massel chicken style liquid stock
  • 1/3 cup (80ml) red wine
  • 1/3 cup (80ml) soy sauce
  • 1/4 firmly packed cup (55g) brown sugar
  • 1 teaspoon 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

Method

  • Step 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 minutes or until browned all over.
  • Step 2
    Transfer duck to a small roasting pan and drain all but 1 tablespoon fat from frypan (reserve the drained fat to roast the potatoes). Return frypan to medium heat and cook garlic and ginger for 1 minute or until fragrant. Add star anise, rice wine, stock, red wine, soy sauce and sugar. Bring to the boil, then reduce heat to medium and cook for 5 minutes. Pour over duck, then sprinkle with five spice. Cover with foil and roast for 45 minutes.
  • Step 3
    Meanwhile, to make the potatoes, bring potato to the boil in a saucepan of cold, salted water, then cook for 5 minutes or until par-boiled. Drain, then return potato to the pan and shake to roughen the edges. Heat 1/4 cup (60ml) reserved duck fat in a frypan over medium-high heat and fry potato, tossing, for 3-4 minutes until golden and crisp. Season and set aside.
  • Step 4
    Increase oven to 220°C. Transfer duck to a clean oven tray and roast for a further 10 minutes or until duck is cooked through and skin is golden. Strain braising liquid into a saucepan, skimming excess fat from surface. Bring to the boil, then reduce heat to medium and cook for 10 minutes or until reduced and thickened.
  • Step 5
    Place duck on a platter, drizzle with sauce, garnish with spring onion, chilli and herbs, then serve with potato.
  • Low carb
  • Low kilojoule

Nutrition

  • 2879 kj

    Energy

  • 33.8g

    Fat Total

  • 11.2g

    Saturated Fat

  • 4.8g

    Fibre

  • 19.9g

    Protein

  • 90mg

    Cholesterol

  • 1790mg

    Sodium

  • 24.5g

    Carbs (sugar)

  • 60.3g

    Carbs (total)

All nutrition values are per serve

Notes

Cook’s notes: Duck marylands (duck legs with the thigh attached) are from poultry shops and selected butchers.

  • Author: Valli Little
  • Image credit: Vanessa Levis
  • Publication: Taste.com.au

0
Tags: chickenPotpotatospring
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