Ingredients with Measurements:
- 4 duck legs
- 2 cups of sliced taro root
- 1 cup of sliced shiitake mushrooms
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of cornstarch
- 2 cups of chicken broth
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the duck legs with salt and pepper.
3. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
4. Add the duck legs to the pot and cook until browned on both sides, about 5 minutes per side.
5. Remove the duck legs from the pot and set aside.
6. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
7. Add the sliced taro root and shiitake mushrooms to the pot and cook for another 3 minutes.
8. In a separate bowl, whisk together the soy sauce, oyster sauce, brown sugar, cornstarch, and chicken broth.
9. Pour the sauce mixture into the pot and stir to combine.
10. Return the duck legs to the pot, making sure they are submerged in the sauce.
11. Cover the pot with a lid and transfer it to the preheated oven.
12. Braise the duck legs for 1 1/2 to 2 hours, or until the meat is tender and falling off the bone.
13. Remove the pot from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 23g
Carbohydrates: 28g
Protein: 35g
Sodium: 1200mg
Sugar: 8g
Substitutions for ingredients:
- You can use chicken legs instead of duck legs.
- If you can't find taro root, you can use potatoes or sweet potatoes instead.
- Any type of mushroom can be used in place of shiitake mushrooms.
Variations:
- Add some sliced ginger to the pot for extra flavor.
- Use red wine instead of chicken broth for a richer sauce.
- Add some chopped scallions on top of the dish before serving.
Tips and tricks:
- If you want a crispier skin on the duck legs, you can broil them for a few minutes before serving.
- Make sure the duck legs are fully submerged in the sauce to ensure even cooking.
- If the sauce is too thin, you can thicken it with a little more cornstarch.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a pot over medium heat and cook until heated through.
Presentation ideas:
Serve the braised duck legs on a platter with the taro root and mushrooms arranged around them.
Garnishes:
Garnish with some chopped cilantro or parsley for a pop of color.
Pairings:
This dish pairs well with steamed rice or noodles.
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Roasted carrots
Troubleshooting advice:
- If the sauce is too thick, you can thin it out with a little more chicken broth.
- If the duck legs are not tender enough, you can braise them for a little longer.
Food safety advice:
- Make sure the duck legs are cooked to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braised duck is a popular dish in Chinese cuisine, often served during special occasions.
Flavor profiles:
This dish has a savory and slightly sweet flavor, with tender and juicy duck meat.
Serving suggestions:
Serve this dish with some steamed rice and a side of stir-fried vegetables for a complete meal.
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