Braised Asian duck legs with roasted Pak Choi

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3.8 4
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 1 Onion
  • 5 Garlic cloves
  • 1 piece(s) (approx. 20 g) Ginger
  • 1 red chilli pepper
  • 4 Leg of duck (approx. 375 g each)
  • 3 TABLESPOONS Oil
  • 6 TABLESPOONS Fish sauce (Asian shop)
  • 75 g demerara sugar
  • 2 TABLESPOONS Sugar
  • 3 Stem(s) Coriander
  • 750 g bok choy
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Peel and roughly chop the onion and garlic. Peel the ginger and cut into large pieces. Clean the chilli, cut lengthwise, remove seeds, wash and cut into coarse rings. Finely chop onion, half garlic, ginger and chilli with a kitchen knife or in a universal chopper.

  2. 2

    Wash the duck legs, pat dry and cut through the joint once with the poultry shears to make 8 duck parts. Heat 1 tablespoon of oil in a frying pan. Sauté the duck parts on each side for about 3 minutes.

  3. 3

    Take it out and spread it in a large casserole dish or on the fat pan of the oven.

  4. 4

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Brown the onion-chili-mix in the duck fat for about 3 minutes. Add 2 tablespoons fish sauce and sugar and simmer for another 2 minutes.

  5. 5

    Spread half of the onion mixture on the duck parts. Cover loosely with aluminium foil and cook in the hot oven for about 2 hours. About 15 minutes before the end of the cooking time, brush the duck pieces with the remaining onion mixture and finish cooking open.

  6. 6

    Wash the coriander, shake dry and tear roughly. Clean, wash and halve Pak Choi. Heat 2 tablespoons of oil in a large frying pan and fry the pak choi in it. Fry the rest of the garlic briefly. Add 4 tablespoons of fish sauce and steam for another 2-3 minutes.

  7. 7

    Season with salt and pepper. Serve the pak choi and duck pieces. Sprinkle with coriander. Serve with rice.

Nutrition Facts

KCAL
730 kcal
CARBS
30 g
FATS
40 g
PROTEINS
57 g