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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I adapted this recipe from a TV food show Cooking Live . The original calls for a whole duck and szechuan peppercorns. If you want to use a whole duck, increase the cooking time by 15 minutes for the simmering and 15 minutes for the roasting. Ingredients:
4 duck legs, excess skin removed |
2 cups duck stock or 2 cups chicken stock |
2 cups water, more if needed to cover duck |
1/2 cup rice wine vinegar |
1/2 cup apricot preserves |
1 tablespoon soy sauce |
1 birds eye chile |
1 teaspoon fresh ground pepper, mix (red, black, white) |
1 tablespoon green peppercorn, rinsed |
Directions:
1. Place the extra fat in a stockpot with duck stock and water and bring to a boil.
2. Prick the duck legs all over and add to the pot.
3. Add extra water to cover, if needed.
4. Simmer 30 minutes.
5. Remove and let legs sit at room temperature for 30 minutes to dry skin.
6. Meanwhile preheat oven to 450.
7. In a saucepan heat the vinegar, preserves, soy sauce, chile, ground pepper, and peppercorns.
8. Divide sauce in half.
9. Place duck legs on a roasting pan, brush with sauce.
10. Roast for 30 minutes occasionally basting with sauce.
11. Serve with remaining sauce for dipping.
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