Oven Baked Ginger Duck Legs: A Cozy Fusion of Quebec and Taiwanese Flavors
Delight in the duck from Brome Lake in Quebec, lovingly fused with the concept of Taiwanese ginger duck cuisine. Oven-baked with aromatic ginger and rice wine, these tender duck legs bring a comforting warmth to late fall evenings.
The Taste of Autumn Joy @ Montreal
11/26/2024
Servings: 4 portions
INGREDIENTS
4 duck legs (210g each)
50g ginger, thinly sliced
1 cup cooking rice wine
10g dried goji berries
2 tablespoons sesame oil
Salt, to taste
White pepper, to taste
INSTRUCTIONS
Preheat Oven: Preheat your oven to 350°F (175°C).
Render Duck Fat: Heat a cast-iron pan over medium heat. Place the duck legs skin-side down and sear for 2 minutes on each side until the skin releases some fat and turns lightly golden. Remove the duck legs and set aside.
Sauté Ginger: In the same pan, add the sliced ginger and sauté for 1 minute until fragrant and lightly browned. Add sesame oil and stir-fry the ginger for an additional minute.
Combine Ingredients: Return the duck legs to the pan and stir-fry with the ginger for 1 minute. Add the cooking rice wine and bring to a boil for 1 minute. Turn off the heat.
Bake Duck Legs: Cover the pan tightly with aluminum foil and transfer it to the oven. Bake for 30 minutes, checking every 15 minutes to move the duck legs and prevent sticking.
Crisp and Add Goji Berries: Remove the foil and continue baking for another 30 minutes, again checking every 15 minutes. Sprinkle the goji berries over the duck legs during the last 10 minutes of cooking.
Season and Serve: Remove the duck legs from the oven. Season with salt and white pepper to taste. Serve hot, topped with goji berries and a drizzle of the aromatic broth from the pan.
Savor the flavors of fresh duck legs from Quebec, infused with aromatic ginger and rice wine, delivering a comforting warmth perfect for the late fall.