BRAISED DUCK

Recipe by Siphelele Buthelezi

by Tia

Prep time: 15- 20min 
Cooking time: 1.5 hours 

INGREDIENTS

  • duck legs
  • carrots 
  • onions 
  • potatoes 
  • ginger and garlic
  • 1 large tomato (grated) 
  • salt and pepper 
  • 11 in one spice mix
  • chicken stock 
  • cloves
  • star anise 
  • 1 teaspoon cinnamon powder
  • 1 teaspoon turmeric powder 

METHOD

  1. Rinse and pat dry your duck legs with a paper towel and score with a knife.
  2. Season duck with salt and pepper as well as your 11 in one spice (I’ve recently discovered this spice and I’m enjoying it so much.) 
  3. Place the duck skin side down in a wide sauté pan (do not add oil or heat pan before placing your duck).
  4. Turn the stove to a medium setting, allowing your duck to slowly cook until the fat is released, and the duck skin no longer sticks to the bottom of your pan. 
  5. Carefully turn the duck legs meat side down and cook for about 5 minutes. Then set aside.
  6. In the same pan you seared your duck, using the duck fat left behind add star anise, cloves, onions, ginger and garlic, cinnamon powder and season with salt and pepper to taste. Cook till fragrant then add your grated tomatoes, allowing to simmer for at least 5 minutes.
  7. Then add your chicken stock. I used the liquid concentrated stick pack from Woolworths, add a cup of water and mix well together. 
  8. Pre-heat oven.
  9. Transfer your braising liquid into an oven proof dish. Add your seared duck legs, cover with foil and cook at 200°C until the meat is tender and the liquid has reduced and thickened to your liking.
    Enjoy. 

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