Crispy Braised Teriyaki Duck Legs
(GF)
This dish involves quite a few steps, but if you are looking for a more advanced recipe that will blow you away then look no further. Juicy tender duck with crispy skin covered in a sweet and caramelized teriyaki sauce. If you love duck please give this recipe a try.
Yield: 4 Servings
Crispy Braised Teriyaki Duck Legs
Prep time: 15 MinCook time: 24 HourTotal time: 24 H & 15 M
Ingredients
Duck Legs
- 4-6 Duck Legs
- 2 cups Soy Sauce
- 4 Garlic Cloves, sliced
- 1 inch knob Ginger
- 2 TB Mirin
- 3 TB Brown Sugar
Teriyaki Sauce
- Leftover Braising Liquid (from the duck leg ingredients above)
- 3/4 cup Brown Sugar
- 1 TB Corn Starch (mixed with 1 TB water)
Instructions
Duck Legs
- Preheat oven to 275F.
- Combine soy sauce, brown sugar, mirin, garlic and ginger in a large baking pan (something that will hold the duck legs in an even single layer)
- Place duck legs skin side down in cold stainless steel pans. (don't overcrowd the pans)
- Turn the stove on to low heat and allow the fat to slowly render.
- After 5 minutes, turn the heat up to medium.
- After another 5 minutes there should be a good amount of fat in the pans.
- Turn the heat up to medium high to start crisping the skin.
- After 10 minutes, the skin should be golden brown.
- Transfer the duck legs skin side up to the baking pan.
- Place in the oven uncovered for 2 hours, or until the duck legs are tender.
- Remove from the oven and allow the duck to cool completely in the braising liquid.
- Once cooled, remove the duck legs to a container.
- Strain the braising liquid and skim as much of the duck fat off as possible.
- Place the braising liquid in a separate container from the duck legs and store both in the fridge overnight.
- Preheat the oven to 400F.
- Place the duck legs on a tin foil lined baking sheet and place in the oven until heated through (about 15 minutes).
- Scrape off any remaining fat from the braising liquid.
- Add liquid to a pot with the 3/4 brown sugar and corn starch water slurry.
- Bring to a boil until the sugar has dissolved and the sauce has thickened. (this is now the teriyaki sauce for the duck)
- Once the duck legs have heated throughout, turn the oven to broil until the skin starts to crisp up.
- Remove duck legs from the oven, glaze the skin with the teriyaki sauce, and place back under the broiler until the sauce has caramelized over the duck legs.
- Serve with more teriyaki sauce.
