Braised Duck Legs with Bai Zhi (Angelica Dahurica), Galangal, and Curry Powder
A quick braised duck leg dish flavored with bai zhi, galangal, curry powder, and white pepper to remove gaminess. The duck is first pan-fried to render fat, then simmered and reduced until richly glazed, with optional onion and Hangzhou chili peppers added at the end.
Ingredients
- 2 duck legs, about 500 g total
- Angelica dahurica and galangal, 1 small piece each (about 3 g per slice)
- Dried chilies, to taste depending on preferred heat level; unpeeled garlic
- Curry powder and white pepper, 1-2 g total
- 10 ml light soy sauce; dark soy sauce, depending on desired color
- 4 g salt, added in 2 batches of 2 g each
- 2 g sugar
- 4 g rapeseed oil for greasing the pan (2 g is actually enough to rub on evenly)
- Onion and Hangzhou chili peppers, to taste
Steps
- 1
Angelica dahurica plus galangal, and curry powder plus white pepper, help remove the duck's gamey smell.
- 2
Start with a cold pan and cold oil; do not turn on the heat yet.
- 3
Arrange the duck legs skin-side down, cover with a lid, and pan-fry over low heat for 1 minute.
- 4
Flip them so the skin faces up, then continue frying the other side for 1 minute. Keep the lid on to prevent oil splatter.
- 5
Add the angelica dahurica, galangal, dried chilies, and garlic. Sauté for 30 seconds, then stir evenly. A lot of duck fat will have rendered out.
- 6
Add 10 ml light soy sauce, some dark soy sauce, 2 g salt, and 2 g sugar; stir well. Then add the curry powder and white pepper and mix evenly.
- 7
Add hot water, bring to a boil, then reduce to low heat and simmer for 15 minutes.
- 8
This is what it looks like after simmering for 15 minutes.
- 9
Turn to medium heat and slowly reduce the sauce; add the remaining 2 g salt to adjust the seasoning.
- 10
Reduce the sauce until it reaches your preferred thickness.
- 11
Add the Hangzhou chili peppers and onion slices, stir-fry quickly over high heat, then turn off the heat. You can drizzle in 1-2 g aged vinegar (Chencu) around the edge of the pan if desired.
- 12
Don't throw away the remaining duck fat; save it for making duck flatbread tomorrow.
- 13
Quick salad: wash and tear the vegetables, then serve with ketchup, sweet chili sauce, or thick yogurt. You can place it in the freezer for 10 minutes for an extra crisp summer side.
Tips
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