Braised Duck Legs Chinese

1 cup 250ml chicken stock.

Braised duck legs chinese. Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. In a small bowl combine the garlic ginger Chinese five spice soy sauce rice wine and brown sugar to form a paste. Combine the ingredients for the marinade and rub into the duck legs massaging the duck leg as you do.

When the duck feet turn white drain and save them for later. Chinese Food Cuisine. 1 tsp Sugar.

To test if the duck is cooked use a chopstick to poke through the thickest part of the duck usually the thighAnother way is that once the skin at the joint of the. Do not turn the pieces over but baste the duck as it fries. Pre-heat the oven to 140 degrees C fan 120.

Add orange garlic ginger lemongrass cilantro and peppercorns to pan. Bake in the oven for 20 mins. Slice fresh and young ginger thinly.

Rinse the duck legs and trim off any excess fat set aside to render down for long-term storagesee recipe introduction. Move the duck chunks to the edges and thus form a small hole in the center add doubanjiang dried chili peppers and scallion fry for 1 minute and then mix everything well. 3 garlic cloves sliced.

3cm piece ginger cut into matchsticks. Chinese Braised Duck Legs. Chinese braised duck step-by-step Preparations.