Braised Duck Leg with Tangerine and Soy Sauce by Fungwai

Ingredients

• 2 duck legs
• 2 tbsp cooking oil
• 1/4 cup dried tangerine peels
• 1/4 cup soy sauce
• 2 tbsp Shaoxing wine
• 2 star anise
• 2 cups water or chicken broth

Instructions

1. Pat the duck legs dry and score the skin.
2. Heat cooking oil in a Dutch oven or heavy-bottomed pot over medium-high heat and sear duck legs until golden brown on all sides, about 5-7 minutes per side.
3. Remove duck legs and set aside. Drain excess fat, leaving about 1 tablespoon in the pot.
4. Add dried tangerine peels and star anise to the pot and sauté for 1 minute until fragrant.
5. Return duck legs to the pot. Pour in soy sauce, Shaoxing wine, and water or broth. Bring to a simmer.
6. Cover the pot, reduce heat to low, and braise for 1 hour and 30 minutes, or until the duck is very tender and the meat is falling off the bone.
7. Remove duck legs from the sauce. Skim any excess fat from the sauce.
8. Serve duck legs with the reduced sauce spooned over the top.