soy sauce braised duck legs

Name: Soy Sauce Braised Duck Legs
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 4 duck legs; ## BRAISING LIQUID; 2 cup(s) each chicken stock, dark soy sauce, soy sauce, rice wine or saki; 1 cup(s) chinese rock sugar; 5 whole star anise; 4 cinnamon sticks; 1 tablespoon(s) cumin seeds; 2 tablespoon(s) fennel seeds; ## DIPPING SAUCE; 3 tablespoon(s) rice vinegar; 1 tablespoon(s) minced garlic; 2 tablespoon(s) sugar

4 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jun 4, 2022

Delicious

Rate

prep time 20 Min

cook time 1 Hr 30 Min

method Stove Top

yield 2 serving(s)

Ingredients

4 duck legs
BRAISING LIQUID
2 cups each chicken stock, dark soy sauce, soy sauce, rice wine or saki
1 cup chinese rock sugar
5 whole star anise
4 cinnamon sticks
1 tablespoon cumin seeds
2 tablespoons fennel seeds
DIPPING SAUCE
3 tablespoons rice vinegar
1 tablespoon minced garlic
2 tablespoons sugar

How To Make soy sauce braised duck legs

Step 1

Place the duck legs in a large skillet over med. high heat. Cook to render the fat out of the skin about 15 to 20 minutes. When the skin is browned and crispy remove the legs from the rendered fat and set aside.

Step 2

In a large pot add all the ingredients for the braising liquid. Bring to a boil. Add the duck legs and reduce the heat to low. Cover let the duck legs braise for about 1 1/2 hours. Remove the legs from the braising liquid and set aside on a carving board. Let rest until it comes to room temp around 1 hour.
Step 3

Mix the vinegar, garlic and sugar together and set aside. Remove the meat from the bones and eat with the dipping sauce
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