Recipe

Duck Legs Braised with Orange & Star Anise

Name: Duck Legs Braised with Orange & Star Anise
Yield: 4
Ingredients: 4 whole duck legs, skin on; Sea salt and black pepper; 1 large onion, finely diced; 3 cloves garlic, finely sliced; 2 tbsp fresh ginger, finely grated; Zest and juice of 2 large oranges; 200ml dark chicken or duck stock; 100ml soy sauce; 2 tbsp honey; 4 star anise; 1 cinnamon stick; 2 bay leaves; To serve: steamed jasmine rice or mashed potato, sliced spring onions

Duck legs rendered slowly on the hob until the fat runs clear, then braised in a fragrant liquid of orange, star anise, and dark stock until the skin is lacquered and the meat falls from the bone.

Serves 4

Ready in 2 hrs 30 min

Keeps 3 days fridge. Reheat uncovered in oven at 180°C for 15 minutes to re-crisp the skin.

Level Moderate

4 whole duck legs, skin on
Sea salt and black pepper
1 large onion, finely diced
3 cloves garlic, finely sliced
2 tbsp fresh ginger, finely grated
Zest and juice of 2 large oranges
200ml dark chicken or duck stock
100ml soy sauce
2 tbsp honey
4 star anise
1 cinnamon stick
2 bay leaves
To serve: steamed jasmine rice or mashed potato, sliced spring onions

Duck legs are one of the most forgiving braises in the kitchen because of their high fat content — unlike lean cuts that dry out if overcooked, duck legs become more tender and silky the longer they are cooked, so long as the heat remains low. The skin starts fatty and thick and renders to something close to crisp as the fat underneath dissolves. The key is beginning with the skin side down over low-medium heat for a long time — 20–25 minutes — to render the subcutaneous fat without burning the skin. This rendering stage is the step that most recipes either skip or underdevelop, and it defines the quality of the final dish.

Method

Pat the duck legs completely dry. Score the skin in a cross-hatch pattern with the tip of a sharp knife — cuts about 1cm apart, taking care not to cut through to the meat. Season generously with salt and pepper on both sides.

Place the duck legs skin-side down in a cold, heavy-based casserole — do not preheat the pan. Set the heat to medium-low. Cook completely undisturbed for 20–25 minutes. The fat will render slowly, the skin will turn from pale to deep golden-brown, and the duck will become noticeably thinner as the subcutaneous fat melts. The fat running out should be clear, not milky. Carefully remove the duck legs to a plate. Pour off most of the fat into a heatproof container, leaving about 1 tbsp behind.

Increase the heat to medium. Add the diced onion to the pan with the reserved fat. Cook for 8 minutes until softened and beginning to colour. Add the garlic and grated ginger and cook for 2 minutes until fragrant.

Add the orange zest and juice, stock, soy sauce, honey, star anise, cinnamon stick, and bay leaves. Increase the heat and bring to the boil, stirring to combine.

Return the duck legs to the casserole skin-side up. The liquid should come roughly halfway up the legs. Reduce to a very gentle simmer, cover with a lid, and braise for 1.5–2 hours until the meat is very tender, pulling away from the bone when pressed, and the skin has softened and become lacquered.

Remove the duck legs carefully to a warm plate. Discard the star anise, cinnamon stick, and bay leaves. Increase the heat under the braising liquid to high and reduce by half — about 10 minutes — until glossy and slightly syrupy. Taste and adjust seasoning.

Optional but recommended: place the duck legs skin-side up under a hot grill for 4–5 minutes until the skin is burnished and caramelised. Watch carefully — the honey in the sauce makes the skin prone to burning quickly. Serve over steamed jasmine rice or mashed potato, with the reduced sauce spooned generously over, scattered with finely sliced spring onions.

✦ Chef's note

The rendered duck fat collected in step two is a precious byproduct — refrigerate it and use for roasting potatoes, which it transforms more dramatically than any other fat. Duck legs can be braised a day ahead up to the point of the final reduction, then refrigerated; on the day, skim the solidified fat from the surface, reheat the duck legs and sauce together, then grill if desired. A small amount of five-spice powder (¼ tsp) added with the aromatics deepens the flavour and makes it more distinctly Chinese in character — worth doing if you have it.