Soy Sauce Duck Leg



Soy Sauce Duck Leg


This delicious duck leg recipe is easy to do and wonderfully tasty.   A delicious simple recipe for the tastiest duck legs ever! ..




2 lbs duck legs with thigh
1 stalk scallions, chopped
1 thumb  ginger, sliced
1 tablespoon peanut oil (or vegetable oil)
4 tablespoons Shaoxing wine
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1 piece staranise
2 bay leaves
1 cinnamon stick
3 gloves garlic, sliced



Step 1:    In a large pot, add duck and enough water to cover. Bring to a boil over medium high heat. Turn to medium heat and boil for 3 minutes. During boiling, use a ladle to skim any foam from the surface, and discard it. Transfer the duck legs to a large colander and drain them. Discard boiling water.



Step 2:    Heat a wok (or a large dutch oven) over medium high heat until hot. Add oil and swirl to coat the bottom of wok. Turn to low heat.  Add scallion, bay leaves, garlic, staranise, cinnamon stick, and ginger and stir a few times until fragrant.  Add water or chicken stock.   Add duck legs back into the wok.

Add shaoxing wine, light soy sauce, dark soy sauce and sugar. After bringing to a boil, turn to low heat and simmer, covered, for 30 minutes. Add salt and stir well. If the broth has reduced and no longer covers the duck, add more boiling water (about 1 cup). Simmer for another 30 minutes, covered. During simmering, check on the duck every 15 minutes. Use a spatula to scoop the duck from bottom to prevent burning. Add more water if needed.




Step 3:    The duck should turn very soft after 1 hour. The broth should be reduced to a thick sauce, just enough to coat the duck. If the sauce is still too thin, turn to medium heat and boil uncovered to thicken the sauce. Stir the duck constantly during the process.  Separate the thigh from the drumsticks. Continue chopping each into 4 to 5 parts.



Serve the duck leg warm over steamed rice or noodles.