Braised Duck Legs with Bok ChoyTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Cooking time: 2 1/2 to 3 hours
Marinating time: 24 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:217.7 kcal
Proteins:6.6 g
Fats:20.2 g
Carbohydrate:2.2 g
Fibers:0.6 g
Sugar:1 g
Cholesterol:38.9 mg
Sodium:60.7 mg
Calcium:39.5 mg
Energy:1926 kcal
Proteins:58.5 g
Fats:178.5 g
Carbohydrate:19.7 g
Fibers:5 g
Sugar:8.9 g
Cholesterol:343.8 mg
Sodium:537.4 mg
Calcium:349.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
450
g
duck legs
250
ml
duck stock or chicken stock
30
ml
juniper berries
1/2
star anise
2.5
ml
salt and grated nutmeg
15
ml
peppercorns
1
clove of garlic
30
ml
rice vinegar or white vinegar
4
red onions, sliced into half rounds
METHOD
- in a mortar, crush the juniper berries, anise and pepper; add the garlic, salt, nutmeg and vinegar; mash everything to a paste;
- rub each duck leg with the mixture, inserting some between the skin and meat;
- cover and refrigerate for 24 hours;
- preheat the oven to 190° C (375° F); place the duck legs in a baking dish and cook for 30 minutes until nicely browned;
- remove, degrease the pan; reduce the temperature to 165° C (325° F); add the bok choy and broth to the dish; cover the duck legs with the onions; cover and cook 90 minutes longer until the duck is tender;
- serve with white rice.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Riesling
