Chinese-style Braised Duck Legs


5 duck legs
2 tangerine peel
2 star anise
3 slices ginger
2 sprigs green onion


1 tbsp salt
1 tbsp dark soy sauce
1 tbsp Chinese cooking wine


2 cups chicken stock
1-1/2 tsp sugar


  1. Soak tangerine peels until soft and scrape out seeds. Wash duck legs, pat dry and marinate for 1/2 hour.
  2. Heat 4 tbsp oil in a wok, pan fry duck until both sides are golden. Then saute ginger, green onion and star anise till fragrant.
  3. Pour in seasoning and tangerine peel, bring to a boil. Turn down heat and simmer for about 40 minutes until duck meat is tender. Remove and cut duck into pieces. Spoon sauce over duck and serve.

Source: Cook It Easy