Braised Duck Legs With Crispy Potatoes

duck fat

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option while still providing good flavor.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Chicken thighs are leaner and more affordable while still maintaining moisture.

Take a pan, add 2 teaspoons garlic, 1 1/2 teaspoons ginger and stir well.

Add 250 milliliters chicken stock, 120 milliliters Chinese rice wine, 80 milliliters red wine, 80 milliliters soy sauce and mix it well.

Bring it to a boil.

Add 55 grams brown sugar, 1 teaspoon fine spice powder and mix it well.

Bring it to a boil.

Boil for 5 - 7 minutes on medium heat.

Remove it from heat and keep aside.

Take a pan, add 4 U.S. duck legs on it.

Cook for 8 - 10 minutes on medium heat from both sides.

Remove it from heat and place it on a baking dish.

Collect the fat from the pan and keep aside.

Add the prepared sauce in it.

Sprinkle some salt and black pepper on it.

Cover it with aluminium foil.

Preheat the oven to 350°F/180°C. Roast for about 45 minutes.

Heat 2 tablespoons reserve duck fat in a pan, add 350 grams boiled potatoes and mix it well.

Add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.

Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.

Remove it from heat and keep aside.

Remove the duck legs from it and place it on a baking tray.

Add the baked potatoes on baking tray.

Brush the duck legs with sauce.

Preheat the oven to 430°F/220°C. Bake for about 10 minutes.

Remove it from oven.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens