Tender Asian-Style Stewed Duck Legs
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat30gram
Protein35gram
Ingredients
- Duck legs (with skin and bone) - choose fresh, firm, and pink skin duck legs for best flavor2 piece
- Soy sauce - use light soy sauce for balanced saltiness60 ml
- Shaoxing wine or dry sherry (optional) - adds depth to the flavor30 ml
- Ginger - fresh, peeled and sliced thinly30 g
- Garlic cloves - peeled and lightly crushed4 piece
- Star anise - whole, for aroma2 piece
- Brown sugar - adds a gentle sweetness to balance flavors15 g
- Chicken or duck broth - low sodium preferred400 ml
- Scallions - cut into sections for garnish2 piece
- Vegetable oil - any neutral oil2 tbsp
- Water - as needed to cover the duck legs during stewingas needed n/a
This recipe for Asian-style stewed duck legs is a perfect blend of rich, savory flavors and tender, falling-off-the-bone duck meat. Utilizing common Asian pantry staples like soy sauce, ginger, and star anise, this dish is straightforward enough for home cooks who want to impress without stress. The stew method gently cooks the duck legs until they reach a safe internal temperature of 74°C (165°F), ensuring safety and tenderness. The total cost for ingredients is approximately $15/€14/£12/₹1150. Each serving contains about 450 kcal, making it suitable for those following a balanced diet. The recipe is medium difficulty and takes about 2 hours total (including simmering time).
Preparation instructions
Prepare the Duck Legs
1Rinse the duck legs under cold water and pat them dry thoroughly with paper towels to remove excess moisture. This helps in achieving a better sear and avoids splattering during cooking. Take care to handle raw duck safely and wash hands thoroughly after.
Sear the Duck Legs
2Heat vegetable oil in a heavy-bottomed pot over medium-high heat. When oil is hot, add the duck legs skin-side down and sear for about 5 minutes, or until skin is golden brown and crisp. Turn and sear the other side for about 3 minutes. This will help render fat and develop flavor.
Add Aromatics and Deglaze
3Add sliced ginger, crushed garlic cloves, and star anise to the pot with the duck. Stir for about 1 minute to release aromas, being careful not to burn the garlic. Pour in the Shaoxing wine (or dry sherry) to deglaze the pot, scraping up the browned bits from the bottom. This adds depth of flavor.
Add Liquids and Seasonings
4Add soy sauce, brown sugar, and chicken or duck broth to the pot. Stir to combine. Add enough water to just cover the duck legs. Bring the mixture to a gentle boil over medium heat.
Simmer to Stew the Duck
5Reduce heat to low to maintain a gentle simmer. Cover the pot partially and stew the duck legs for about 1 hour 15 minutes. Check occasionally to ensure the liquid covers the meat and does not dry out. Add a bit more water if needed.
Check Internal Temperature and Tenderness
6After the cooking time, check the internal temperature of the duck legs using a meat thermometer. The temperature should be at least 74°C (165°F) to ensure the meat is safe to eat. The meat should be tender and easily come away from the bone.
Serve the Duck Legs
7Remove the duck legs from the pot and place them on a serving plate. Optionally, reduce the cooking liquid over medium heat for about 5-10 minutes to thicken the sauce before pouring over the duck. Garnish with sliced scallions and serve hot.
Cooking Tips
1If you prefer a sweeter stew, you can add a tablespoon of hoisin sauce to the broth mixture.
2For a spicier touch, add a sliced red chili pepper along with the aromatics.
3Use a heavy pot like a Dutch oven for even heat distribution and better stew results.
4To avoid cross-contamination, use separate cutting boards and utensils for raw duck and vegetables.
Equipment Needed
- Heavy-bottomed pot or Dutch oven
- Meat thermometer
- Knife
- Cutting board
- Measuring spoons and cups
- Tongs or spatula
Shopping List
- [ ] Duck legs (fresh, about 2 pieces) - $10: Choose firm, pink-skinned duck legs at the meat counter.
- [ ] Soy sauce (light) - $2: Opt for low sodium if preferred.
- [ ] Shaoxing wine or dry sherry - $3: Select the best available for flavor.
- [ ] Fresh ginger (about 30g) - $0.5: Look for firm ginger with smooth skin.
- [ ] Garlic (4 cloves) - $0.3: Fresh, firm cloves.
- [ ] Star anise (2 pieces) - $1: Can be found in the spice aisle.
- [ ] Brown sugar (15g) - $0.5: Use natural or organic if preferred.
- [ ] Chicken or duck broth (400ml) - $1.5: Low sodium recommended.
- [ ] Scallions (2 pieces) - $0.5: Fresh green color.
- [ ] Vegetable oil - $0.5: A neutral oil like canola or sunflower.
Total Approximate Cost: $15
FAQ
How do I know when the duck leg is fully cooked?
Use a meat thermometer to check that the internal temperature has reached at least 74°C (165°F). The meat should also be tender and easily pull away from the bone.
Can I use duck breasts instead of legs?
Duck breasts cook faster and are better suited for roasting or pan-searing. Stewing works best with duck legs because the slow cooking tenderizes the tougher meat.
Is it necessary to sear the duck legs?
Searing the duck legs first helps render the fat and develop a richer flavor and better texture in the stew.
How do I store leftovers safely?
Cool the duck stew to room temperature within 2 hours and store in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly to at least 74°C (165°F) before eating.