Braised Duck Legs with Bok Choy Recipe
Flavors of China
Total time: more than 2 hours
Preparation time: 10 minutes
Cooking time: 2 1/2 to 3 hours
Marinating time: 24 hours
Difficulty: Easy
Ingredients for 4 servings
- 4 Duck legs, about 450 g (1 lb.) each
- 1 kg (2 1/4 lb.) Bok Choy
- 250 ml (1 cup) duck stock or chicken stock
- 2 tbsp. juniper berries
- 1/2 star anise
- 1/2 tsp. salt and grated nutmeg
- 1 tbsp. peppercorns
- 1 clove of garlic
- 2 tbsp. rice vinegar or white vinegar
- 4 red onions, sliced into half rounds
  1. in a mortar, crush the juniper berries, anise and pepper; add the garlic, salt, nutmeg and vinegar; mash everything to a paste;
  2. rub each duck leg with the mixture, inserting some between the skin and meat;
  3. cover and refrigerate for 24 hours;
  4. preheat the oven to 190° C (375° F); place the duck legs in a baking dish and cook for 30 minutes until nicely browned;
  5. remove, degrease the pan; reduce the temperature to 165° C (325° F); add the bok choy and broth to the dish; cover the duck legs with the onions; cover and cook 90 minutes longer until the duck is tender;
  6. serve with white rice.
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