The perfect, easy way to perfectly cook crispy and succulent duck legs. I’ve paired it with some delicious lotus root, fingerling potatoes and scallions all sauteed in the rendered duck fat. I also braise the duck meat in sake for added tenderness, a simple step that makes a huge difference!
Why this Recipe Works
Braising meat is a technique that involves browning the meat in oil first (you don’t need oil with duck as the natural fat is more than enough), and then cooking it slowly in liquid that partially covers the meat. This technique for the duck really makes it the perfect combination of crispy on the outside but juicy and succulent on the inside.
Searing the skin side of the duck skin until browned in the pan, then cooking it uncovered in the oven guarantees a perfectly crispy skin.
I use sake as the braising liquid, and I pair the duck with some crunchy sauteed vegetables for a wonderful textural balance.
The flavors in this recipe were meant to be together: scallions, ginger, garlic, and sake.
Ingredients & Substitutions
lotus root - Lotus root has a mild sweet flavor that compliments the crispy savory duck wonderfully. If you cannot find lotus root, you can substitute with other root vegetables like carrots and radishes.
potatoes - I use purple fingerling potatoes in this recipe because I think they look elegant. However, you can use any potatoes you like, just make sure they are cut into even sized pieces so they cook evenly.
sake - Sake is used for braising in this recipe which offers a subtle, delicate flavor. Use an inexpensive cooking sake, you do not need a fancy sake for this recipe. You can also use a dry white wine.
How to Make this Recipe
Dry the duck skin. Then add them skin side town to a cast-iron, enameled cast-iron pan, dutch oven, or heavy bottomed stainless steel pan over medium heat. You do not need oil because the fat from the legs will become the oil for this dish. Season with salt and pepper. Cook until browned.
Note: You do not need a lid for the pan/pot you choose. If you cover the duck while it is cooking, the skin will no longer be crispy.
In the meantime, prepare your vegetables. Cut the fingerling potatoes in half, dice the onion, slice the ginger, and chop the garlic.
When the legs are browned, flip them and cook for 2-3 minutes. Then, transfer them to a plate.
Preheat the oven to 400F. Without cleaning the pot/pan, turn the heat up to medium-high. Add all the vegetables to the pan, season with salt and pepper, and cook until they start to brown, 10-15 minutes.
Note: Here, you are cooking the vegetables in the rendered duck fat, so no additional oil is needed.
Add the legs back into the pan, skin side up. Add enough sake to go at least half way up the legs. DO NOT COVER THE DUCK WITH THE SAKE. You want to make sure that skin stays crispy. You will need 1.5-2 cups of sake.
Transfer the whole pot/pan to the oven. Cook for 30 minutes, then lower the heat to 350F and cook for an additional 30 minutes. The skin should stay crispy (don't cover the pan!) and the legs should be tender.
Duck Legs FAQs
They are cooked slowly to help break down the connective tissue and leave you with a tender meat. You can cook them confit-style by slow-braising them in their own fat, stock, or alcohol like wine.
Ducks have two legs with webbed feet and two wings.
Duck goes with many things, including: cabbage, potatoes, salads, root vegetables, squash, bitter greens like escarole, arugula, beets, and so many more.
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Sake Braised Duck Legs
Ingredients
- 4 duck legs includes the thighs
- ½ cup diced onion
- 1.5 lbs lotus root
- 1 lb fingerling potatoes
- 1 bunch scallions
- ¼ cup ginger julienne
- 5 cloves garlic sliced or roughly chopped
- 1.5-2 cups sake
Instructions
- Dry the duck skin. Then add them skin side town to a cast-iron, enameled cast-iron pan, dutch oven (you do not need a lid), or heavy bottomed stainless steel pan over medium heat. You do not need oil because the fat from the legs will become the oil for this dish. Season with salt and pepper. Cook until browned.
- In the meantime, prepare your vegetables. Cut the fingerling potatoes in half, dice the onion, slice the ginger, and chop the garlic.
- When the legs are browned, flip them and cook for 2-3 minutes. Then, transfer them to a plate.
- Preheat the oven to 400F.
- Without cleaning the pot/pan, turn the heat up to medium-high. Add all the vegetables to the pan, season with salt and pepper, and cook until they start to brown, 10-15 minutes.
- Add the duck legs back into the pan, skin side up. Add enough sake to go at least half way up the duck legs. DO NOT COVER THE DUCK LEGS WITH THE SAKE. You want to make sure that skin stays crispy.
- Transfer the whole pan to the oven. Cook for 40 minutes, then lower the heat to 350F and cook for an additional 30 minutes. The skin should stay crispy (don't cover the pan!) and the legs should be tender.
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