Braised Peking Duck Legs with Pomegranate
A flavorful and tender duck dish with a sweet and tangy pomegranate garnish.
Ingredients
For the Cure
- 2pieceduck legs
- 1tbspsalt
- 1/2tspblack pepper
- orange zest
- 1tspfresh thyme leaves
For the Braise
- 1tspChinese 5-Spice powder
- 2tbsplight soy sauce
- 1tbspdark soy sauce
- 1tbspbrown sugar
- 2bay leaves
- 1cinnamon stick
- 1/2cupwater or chicken stock
For Garnish
- Pomegranate seeds
- Fresh herbs (optional)
How to make Braised Peking Duck Legs with Pomegranate
Cure the Duck Legs
In a small bowl, mix the salt, black pepper, orange zest, and thyme. Rub this mixture all over the duck legs, covering them evenly.
Place the duck legs in the fridge to cure overnight to infuse flavor and tenderize the meat.
Prepare and Sear the Duck Legs
After curing, rinse the duck legs thoroughly to remove the cure mixture and pat them completely dry with paper towels.
Heat a large skillet or pan over medium heat. Place the duck legs skin-side down and sear until the skin is golden brown and crisp, about 5-7 minutes.
Flip and sear the other side for 2-3 minutes. Remove the duck legs from the pan, drain the excess fat, and save it for another dish.
Prepare and Braise the Duck Legs
In the same pan, add the Chinese 5-Spice powder, light and dark soy sauce, brown sugar, bay leaves, cinnamon stick, and water or chicken stock.
Stir to combine and let the mixture come to a gentle simmer.
Return the seared duck legs to the pan, skin-side up. Lower the heat to the lowest setting, cover, and let the duck legs braise slowly for 1 hour and 30 minutes.
Once done, transfer the duck legs to a serving platter and spoon some of the braising liquid over them.
Top with a generous sprinkle of pomegranate seeds for a fresh, sweet contrast.
Tips & Tricks
Curing overnight allows the flavors to deeply penetrate the duck, enhancing tenderness and taste.
The duck fat rendered during searing is perfect for roasting vegetables or potatoes for an added depth of flavor.
Adjust the amount of water or stock depending on the size of your pan; it should cover about halfway up the duck legs.
Cooking on low heat ensures the duck becomes tender and 'tear-apart' soft.
FAQS
How do I properly braise duck legs for the best flavor and tenderness?
To braise duck legs effectively, start by curing them with a mixture of salt, black pepper, orange zest, and thyme overnight. This step enhances the flavor and tenderizes the meat. After curing, sear the duck legs skin-side down in a hot skillet until golden brown, then braise them in a mixture of Chinese 5-Spice powder, soy sauces, brown sugar, and liquid for 1 hour and 30 minutes on low heat.
What are some good substitutions for duck legs in this recipe?
If you can't find duck legs, you can substitute them with chicken thighs, which will also yield tender and flavorful results. Keep in mind that cooking times may vary slightly, so check for doneness. For a vegetarian option, consider using hearty vegetables like eggplant or mushrooms, though the cooking method will differ.
How should I store leftover braised Peking duck legs?
To store leftover braised Peking duck legs, let them cool to room temperature, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to wrap them tightly to prevent freezer burn, and they can last up to 3 months in the freezer.
What are some great side dishes to pair with braised Peking duck legs?
Braised Peking duck legs pair wonderfully with steamed jasmine rice or fluffy couscous to soak up the flavorful braising liquid. You can also serve them with sautéed greens like bok choy or a fresh salad with citrus dressing to balance the richness of the duck.
Is this braised duck recipe suitable for special diets, such as gluten-free?
This braised Peking duck recipe can be made gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce. Always check the labels of your ingredients to ensure they meet your dietary needs, especially if you have severe allergies.
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Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia