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Gingery braised duck legs from In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher and Toponia Miller

  • green onions
  • soy sauce
  • bean sprouts
  • cilantro
  • five spice powder
  • fresh ginger
  • duck legs
  • duck fat
  • duck broth
  • Shaoxing rice wine
  • toasted sesame oil
  • Chinese egg noodles

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for rice wine.

  • twoyolks on December 15, 2015

    This is a nice preparation of duck legs that cuts down on the richness of duck confit. While a whole duck leg makes a nice presentation, shredding the duck into the soup makes this much easier to eat. There are very few notes in the recipe as when to season and the recipe could've used more salt at the end.

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