PRODUCT(S):
FRENCH DUCK LEGS SKIN-ON (2 PIECES, 660G) | NEW
Preparation Time: 10 mins / Cook Time: 90 mins / Serving: 4
Ingredients:
2 x FRENCH DUCK LEGS SKIN-ON (2 PIECES, 660G) | NEW
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 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
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 minutes or until browned all over.
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.
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.
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.
5. Place duck on a platter, drizzle with sauce, garnish with spring onion, chilli and herbs, then serve with potato.
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Author
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.