Braised Duck Legs With Crispy Potatoes

Braised Duck Legs With Crispy Potatoes

Servings - 2 - 3

INGREDIENTS

Garlic - 2 teaspoons

Ginger - 1 1/2 teaspoons

Chicken stock - 250 milliliters

Chinese rice wine - 120 milliliters

Red wine - 80 milliliters

Soy sauce - 80 milliliters

Brown sugar - 55 grams

Fine spice powder - 1 teaspoon

U.S. duck legs - 4

Salt - to taste

Black pepper - to taste

Reserve duck fat - 2 tablespoons

Boiled potatoes - 350 grams

Salt - 1/4 teaspoon

Black pepper - 1/4 teaspoon

PREPARATION

1. Take a pan, add 2 teaspoons garlic, 1 1/2 teaspoons ginger and stir well.
2. Then, add 250 milliliters chicken stock, 120 milliliters chinese rice wine, 80 milliliters red wine, 80 milliliters soy sauce and mix it well.
3. Bring it to a boil.
4. Add 55 grams brown sugar, 1 teaspoon fine spice powder and mix it well.
5. Bring it to a boil.
6. Boil for 5 - 7 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Take a pan, add 4 u.s. duck legs on it.
9. Cook for 8 - 10 minutes on medium heat from both sides.
10. Remove it from heat and place it on a baking dish.
11. Collect the fat from the pan and keep aside.
12. Add the prepared sauce in it.
13. Sprinkle some salt and black pepper on it.
14. Cover it with aluminium foil.
15. Preheat the oven to 350°F/180°C. Roast for about 45 minutes.
16. Heat 2 tablespoons reserve duck fat in a pan, add 350 grams boiled potatoes and mix it well.
17. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
18. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
19. Remove it from heat and keep aside.
20. Remove the duck legs from it and place it on baking tray.
21. Add the baked potatoes on baking tray.
22. Brush the duck legs with sauce.
23. Preheat the oven to 430°F/220°C. Bake for about 10 minutes.
24. Remove it from oven.
25. Serve hot.