5 Spice Duck Legs With Orange Sauce

2 Feb


It’s the return of duck legs! I missed duck. But the trip to Grand Mart has seemed daunting in the past couple months. Really, it’s been a long couple months.

First off I dusted the duck legs (3 in a package, there is always 3 in a package. Where do they get the 3 legged ducks?) with some pre made 5 spice mix. This isn’t something I use that often, so pre made is easier for me. I let them set for a few hours.

I started the sauce about 3 hours before serving. In the sauce went 3 mandarin oranges, 1/8 of a Spanish onion, thinly sliced. A couple of grinds of white pepper, a pinch of honey powder and a touch of green chili paste (cause I like spicy!). For liquid I used a bit of mushroom water. I let it reduce down by half. It’s really more of a compote, but I feel odd writing compote.

To cook the duck I first sautéed 3/4 of a Spanish onion and 4 shitake mushrooms (the water used to reconstructed I used in the sauce). Then I added the duck legs, skin side down. When the duck comes off the pan easily, turn it over. I let them cook for about 30 minuets.

You can either drizzle the sauce on the duck or use it as a dipping sauce.


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