Traditional Braised Duck
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Traditional braised duck

Discover Pinterest’s best ideas and inspiration for Traditional braised duck. Get inspired and try out new things.
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Canton style steamed and roasted Canada goose legs with homemade duck sauce. After reading stacks of Chinese cookbooks over the years, steaming ducks always seemed to be a main theme. And I’ve done it with farmed birds with success. So I decided to try it out with these tough ass goose legs. I was tired of losing flavor by braised the heck out of them. Steamed for 1 hour in an instant pot. If you’re motivated, I’d baste them after 30 minutes. Slathered these in homemade duck sauce and t...
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Recipe: • 2 duck legs • 4 shallots, peeled and halved • 5 cloves garlic • 15g porcini, soaked • 1 large sprig of thyme • 1 bay leaf • 450ml stock (or enough to cover the duck legs but not the skin) • 250ml wine 1 bunch of carrots, peeled • Juice of one orange • 25g butter • A drizzle of honey • Parsley 1. Salt the duck legs on both sides. • 2. Pan fry skin side down over a medium-high heat until the skin is golden, turn and cook the other side for 2 minutes. Remove and set aside. • 3. If there is a huge amount of fat in the pan, pour it off until you have a few tbsp left in. Add the shallots, cook flat side down over a medium heat until golden. • 4. Add garlic, thyme, porcini, a bay leaf, season, pour over wine and simmer for 2 minutes. Preheat your oven to 150c fan. •
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