Braising meat might not sound very modern, quick and on-the-go; but be surprised! This Asian inspired dish takes hardly any prep time, uses storage cupboard ingredients but will wow your guests. This slowly braised duck (or pork) shares the pot with warm Asian spices, sharp spring onions and fruity peaches.
4 Duck legs
6 tbsp Rice Wine*
6 tbsp Soy sauce
3 cm fresh Ginger
2 cloves of Garlic
1 tsp Chili Powder (or 1 fresh chili)
2 tbsp Oil
4 Spring Onions
2 cm fresh Ginger
1 clove of Garlic
2 Star Anise
1 tsp Cinnamon
2 tsp ground Coriander Seeds
1 tsp White Pepper
2 tbsp (light) Brown Sugar
70 gr. Tomato Puree
500 ml Chicken Stock
4 ripe Peaches (fresh or canned)
2 Spring Onions to serve
- Make the marinade in a big bowl by mixing the rice wine and soy sauce. Grate the ginger and garlic and add to the mix, together with the chili powder.
- Add the duck to the marinade and let it sit for 30 minutes. (If you have the time, let it sit for an hour up to 24 hours.)
- Put a big casserole on the stove and heat the oil in it. Take the duck out of the marinade (put the marinade aside for later use) and add the duck skin side down. Fry on a high heat until the skin is brown and crisp.
- Turn the duck around and brown off the other side as well.
- Add the spring onions, grated ginger and grated garlic and bake till the onions have softened.
- Add the spices; star anise, cinnamon, coriander seeds, white pepper and sugar. Gently fry for a minute or two.
- Tip in the tomato puree and fry for another few minutes.
- Add the stock and the left over marinade. Bring to a boil before turning the heat down to its lowest setting. There should be just a slight bubble.
- Cover the pan with a lid and let it braise for 1,5 – 2 hours depending on the size of the duck.
- The duck is done when the meat falls off the bone easily. Then take the duck out of the pan and let it rest for a few minutes while finishing the dish **.
- Take out the star anise and throw that away.
- Peel and half the peaches. Take out the stones. Add the peaches to the pan and turn up the heat for 5-10 minutes to slightly reduce the sauce and warm up the peaches.
- Put the duck back in the pan.
- Sprinkle over some finely sliced spring onions.
- Serve with noodles and green beans.
* If you can’t get rice wine, white wine with a tablespoon of sugar will do just as well.
** When cooking with duck, the dish can get very fatty. Just scoop off the excess fat with a ladle and continue the recipe.
— This dish is also great for pork. You’d need about 1 kg of pork shoulder, cut in big pieces. Just follow the duck recipe only extend the braising time to 3-4 hours.
— Beside peaches, other fruits can be used as well such as plums and nectarines. If using fruit that isn’t quite soft and ripe, just add them for the last half an hour to the dish while the duck is still braising, this will tenderize them.
— This dish can also be made in the oven. Instead of putting it on a low heat, just put it in a preheated oven at 160C. The braising time will stay the same.