By David Tanis
- Total Time
- About 20 minutes, plus about 1 hour for initial duck simmering
- Rating
- 4(64)
- Notes
- Read community notes
The duck meat is meant to be simmered well ahead of the final cooking, so this recipe can be prepared several days ahead. (In the process, a bonus broth is achieved, some of which is used to make the sauce. Leftover broth can be saved for a little noodle soup.) Then, at the last minute, the chopped, cooked meat is briefly stir-fried; showered with aromatics like ginger, orange zest, garlic, cumin and hot pepper; splashed with rice wine; and finished with just-wilted pea shoots.
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Ingredients
Yield:4 to 6 servings
- 4Muscovy duck legs, about 1 pound each (or 4 pounds smaller Pekin legs)
- Salt
- 1teaspoon Chinese 5-spice powder
- 4thick slices ginger
- 1large onion, halved
- 4tablespoons rice wine
- 1½tablespoons soy sauce
- 4tablespoons brown sugar
- 1teaspoon grated orange zest
- 1teaspoon spicy black bean paste (available at Chinese grocers)
- 1teaspoon sesame oil
- 2-inch chunk ginger, peeled and cut in fine julienne
- 6garlic cloves, roughly chopped
- 8 to 10small dried red chile peppers
- 1teaspoon cumin seed
- 1cup reserved defatted duck broth
- 2teaspoons cornstarch dissolved in 1 tablespoon cold water
- 2tablespoons vegetable oil
- 6ounces pea shoots, leaves and tendrils (or use baby spinach or mizuna leaves)
- 3tablespoons slivered scallions
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
1393 calories; 125 grams fat; 41 grams saturated fat; 0 grams trans fat; 60 grams monounsaturated fat; 17 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 38 grams protein; 1216 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
With a sharp knife, trim any excess fat from the duck legs, leaving the skin intact. Trim the skin a bit, too, if it seems quite thick. Reserve duck fat for another purpose. Season each leg generously with salt, then sprinkle with the 5-spice powder, rubbing the seasoning into the meat. Place the duck legs in a heavy-bottomed pan along with the ginger slices and onion. Cover with 4 cups water and bring to a boil. Reduce heat and simmer gently, covered, until the meat is fairly tender when probed with a paring knife, about 45 minutes (if using Pekin duck legs, cooking time will probably be less). Take the duck legs from the pot and let them cool. Remove the meat from the bones and chop into rough ½-inch pieces. Strain and cool the cooking broth and skim any fat from surface. This step may be done up to 2 days ahead of finishing the dish.
Step
2
In a small bowl, stir together the rice wine, soy sauce, brown sugar, orange zest, black bean paste and sesame oil. Put the julienned ginger, chopped garlic, red chile peppers and cumin seed on a small plate. Measure 1 cup of defatted duck broth. Mix the cornstarch and water in a small container. Have all these ingredients in easy reach of the stove.
Step
3
In a wok or large cast-iron skillet, heat the vegetable oil over high heat. Add the chopped duck meat and let it sizzle, stirring well, until crisp and lightly browned, about 2 minutes. Season lightly with salt. Lower the heat to medium high and add the ginger, garlic, red chile peppers and cumin seed. Stirring frequently, cook for one minute more, taking care not to burn the garlic. Add the rice wine mixture and duck broth and bring to a brisk simmer. Stir in the cornstarch mixture and cook until lightly thickened, 30 seconds or so. Turn off the heat and add the pea shoots, mixing them into the sauce until barely wilted. Transfer to a serving platter and sprinkle with scallions.
Ratings
4
out of 5
64
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Cooking Notes
Steve
Instead of cooking the duck, I'd bought a whole, roasted duck at Costco. I had some duck broth in the freezer left over from cassoulet (but you could probably use chicken broth). I cut it up and tossed it in half a teaspoon of 5-spice powder. Served on jasmine rice, it was quite delicious.
lisa murphy
Made this for our New Years celebration. Truly delicious. I popped the finished stirfry under the broiler for a couple of minutes to crisp it all up.
Tracy
Excellent. My duck was frozen so I rubbed 5 spice on it and stuck it with the onion and ginger and water in an instant pot for 45 minutes. The result was almost shredded duck but still was absolutely delicious and simple. Served over rice.
PBH
Halved the recipe and it worked out well. As always with duck be prepared for a truly remarkable amount of rendered fat, which can be used for all sorts of things. Would certainly make again, though hardly an everyday recipe.
tammy
OK - I admit that I used leftover grilled duck breast (that had been marinated in miso and orange juice) instead of the leg preparation in the recipe. But I had perfect pea shoots from the CSA, and the leftover duck (made for an election night dinner but the evening had been so depressing and anxious that we just couldn't eat). Incredible recipe. Absolutely delicious.
Brady
I used a whole duck because it is what I had and it worked out great. Delicious recipe, served over rice with Bibb lettuce for wrapping. Subbed miso for the black bean paste because that's what I had. Would definitely make again
JM
Tannis perhaps you could explain where do get "4 Muscovy duck legs, about 1 pound each (or 4 pounds smaller Pekin legs)" Seems like a rather basic thing to include
Hungry Karl
Solid recipe, though I found the desired spice to be lacking and the sweetness a little overpowering. Moving forward I'd sub soy sauce for ponzu to add a bit more brightness and citrus punch, add some additional spice with chili flakes, and add lemongrass to the initial cooking to enhance the aromatic undertones of this dish.
Jude LaBarre
David Tanis is great with duck. Thanks for another wonderful recipe.
christine
This was great. I had 3 small duck thighs. Followed almost all the directions, used miso instead of black bean paste as another reader suggested. Added shiitakes when I crisped up the duck, and spinach and peas at the end. Really delicious, will do again.
tammy
OK - I admit that I used leftover grilled duck breast (that had been marinated in miso and orange juice) instead of the leg preparation in the recipe. But I had perfect pea shoots from the CSA, and the leftover duck (made for an election night dinner but the evening had been so depressing and anxious that we just couldn't eat). Incredible recipe. Absolutely delicious.
PBH
Halved the recipe and it worked out well. As always with duck be prepared for a truly remarkable amount of rendered fat, which can be used for all sorts of things. Would certainly make again, though hardly an everyday recipe.
Brady
I used a whole duck because it is what I had and it worked out great. Delicious recipe, served over rice with Bibb lettuce for wrapping. Subbed miso for the black bean paste because that's what I had. Would definitely make again
Tracy
Excellent. My duck was frozen so I rubbed 5 spice on it and stuck it with the onion and ginger and water in an instant pot for 45 minutes. The result was almost shredded duck but still was absolutely delicious and simple. Served over rice.
lisa murphy
Made this for our New Years celebration. Truly delicious. I popped the finished stirfry under the broiler for a couple of minutes to crisp it all up.
Steve
Instead of cooking the duck, I'd bought a whole, roasted duck at Costco. I had some duck broth in the freezer left over from cassoulet (but you could probably use chicken broth). I cut it up and tossed it in half a teaspoon of 5-spice powder. Served on jasmine rice, it was quite delicious.
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