Crispy Duck Legs

I was excited to do another batch of duck wings for my Superb Owl festivities; tragically, none were available at the farmer's market. But they did have legs! And so I modified, using a similar preparation, and was well rewarded for my efforts.

Ingredients

• Duck legs
• Sweet soy sauce

Procedure

1. Wash duck legs; pat dry.
2. Place in Dutch Oven with cover; cover in water.
3. Heat oven to 275 degrees.
4. Place pot in middle rack of oven; let simmer for 3 hours.
5. Remove from oven; place legs on paper-towel-covered plate; put in the fridge for an hour, and conserve the water or stock for later (you'll be able to skim off the amazing creamy duck fat, which is prefect for... pretty much everything).
6. Heat oven to 375 degrees
7. Toss duck legs in sweet soy sauce and place in cast iron skillet(s) (three fit perfectly into one), skin side up.
8. Cook for 30 minutes, add a bit of water to the pan to keep from sticking, and cook for another 60 minutes
9. Remove, let cool, and enjoy.

Verdict

Remarkable. The simmering gets off enough of the fat that the duck isn't chewy, but not so much to make it dry. The skin separates and is beautifully crispy, with a warm, gooey layer of fat and tender meat underneath. Heat a bit of the sweet soy to drizzle over top, as well - these are amazing either on their own, or as part of a good winter meal with potatoes and greens.

Duck Wings

An amazing deal the other week at the farmer's market: 10 duck wings for $10. I wasn't about to pass up that opportunity, especially with the Super Bowl upcoming and hot wings needed. And I'm glad that I did.

Procedure

1. Wash duck wings; pat dry.
2. Place in Dutch Oven with cover; cover in duck stock and/or water.
3. Heat oven to 300 degrees.
4. Place pot in middle rack of oven; let simmer for 3-4 hours.
5. Remove from oven; place wings on paper-towel-covered plate, and cover with another paper towel. Put in the fridge for an hour, and conserve the water or stock for later (you'll be able to skim off the amazing creamy duck fat, which is prefect for... pretty much everything).
6. Heat oven to 425 degrees
7. Place parchment paper on baking sheet and put wings on top
8. Cook for 20-30 minutes, until crispy; turn and do the same on the other side.
9. Remove and toss with sauce (detailed below)

Hot Wing Sauce (for 8-10 wings)

1. Melt 3 oz. unsalted butter butter in a small bowl along with the 2 cloves minced garlic. 
2. Pour this along with 1/4 c. hot sauce and 1/2 tsp. salt into a bowl large enough to hold all of the wings, and stir to combine.

Chipotle Sauce

Same, but with one chipotle pepper and sauce diced in place of the hot sauce.

Sweet Soy 


Ingredients

• 2 1/2 c. sugar
• 3 c. dark soy sauce
• 1/2 c. water
• 1/2 star anise pod
• 2-4 cardamom pods
• 1 (1") piece fresh ginger root, sliced
• 4 cloves garlic, minced

Directions

1. Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. 
2. Slowly stir in soy sauce. 
3. Once the sugar and soy sauce are combined, stir in the water, star anise, cardamom, ginger, and garlic. Increase heat and bring to a boil. 
4. Simmer until the sugar is dissolved, about 15 minutes. 
5. Remove from heat and cool. 
6. Strain sauce and pour into a lidded bottle or jar. 
7. Store in the refrigerator.

Sweet Soy Sauce

Using a ratio of 2 Tbs. sweet soy to 1 tsp. toasted sesame oil, whisk until combined, and toss wings in mixture. You also will need to pour it back over to cover completely - but it's worth it. The wings for the sweet soy round were also smoked for 3 hours before being put in the Dutch Oven - worth it.


Verdict

One of the better things I've made. Just fantastic.

Duck and Vietnamese Sausage Soup

Finally got around to using the duck stock when I found some Vietnamese sausage at an Asian market; put together a few ingredients from recipes I found and let 'er rip.

Ingredients

• 4 oz. Vietnamese sausage, sliced
• 4 cups duck stock
• 1 large onion, sliced
• 1 3-inch knob of ginger, sliced into 1/2-inch pieces
• 1/2 package rice noodles
• 3 Star anise
• 1/2 tsp. Chinese five-spice powder
• 1 tbs. soy sauce, or more according to taste
• 1 tbs. fish sauce
• 1 tsp sugar
• sesame oil

Procedure

1. Soak rice noodles in cold water, drain and set aside
2. Heat sesame oil over medium-low heat
3. Add onion, ginger, star anise, sugar and five-spice powder; mix thoroughly
4. Add a few tablespoons of the duck stock, soy sauce and fish sauce to prevent ingredients from sticking
5. Add sausage and sauteé for several minutes
6. Add remainder of stock and raise to boil; lower temperature and simmer for 15 min. on medium heat.
7. Add noodles and cook for 10 min. at a simmer
8. Serve and enjoy!

Verdict


Spicy (this may be the result of some leftovers I threw in with some spice of their own, and the inclusion of the chilis the Vietnamese sausage came with), savory, tasty. A winner! Probably would be equally excellent with chicken stock if that's what you got.