I have been making this style duck for many years. All my children and their partners name this dish whenever a family dinner is due and their wishes for a menu are requested. This fact actually pushed me to create other main dishes to reduce the repetition 🙂
There are reasons for not sharing this recipe earlier. First, it is a long process. Second, Duck legs are not cheap protein. And third, it is not very easy to get a consistent result. My daughter wanted a recipe to learn to cook this dish. So, I cooked this dish with a pen and paper in my hand for the first time, and now, sharing with all of you. Hope you will have a try on this, as it is something unique.
4 duck legs
1 cup vegetable stock
4 small juicy oranges (or 350 ml of natural orange juice)
2 cloves garlic (or 1/2 tbsp garlic mince)
*30cm/12″ pan with lid
1. Juice the oranges, and cut one half-orange peel into a few pieces for using in step 5.
2. Make small cuts on the duck skin, then heat up the pan and fry the skin down first on small medium heat for 5-10 minutes until the duck fat is rendered.
3. If there is fat on the other side. turn the meat over and cook for another 5-10 minutes on medium heat. Do not fry.
4. Transfer the meat and clean the pan. Preserve the fat if desired, it can be used in the meat loafs.
5. Season and rub the garlic mince over every piece, then place them back into the pan along with the prepared orange peel, pour 1/2 cup of stock and cook on low heat tightly covered with lid for 30 minutes, or until the liquid is evaporated.
6. Turn the meat over and repeat step 5.
7. Pour half of the orange juice over it, cover with the lid and towel, reduce the heat to the very minimum and cook for 30 minutes. Do not let the liquid fully evaporate.
8. Turn the meat over again and repeat step 7 with the rest of orange juice. Check the meat with a toothpick. If it’s not very tender, add very little juice or water, and continue cooking on the very low heat until tender.