Recipes
Ingredients
6 duck legs
2 slices thick bacon
2 onions, sliced
6 slices of ginger
2 serrano chiles, halved
1 cup dried cranberries
1 cup carrot nubs
2 cups edamames, out of the pods
1 cup red wine
Kosher salt and freshly ground black pepper, to taste
Canola oil, for cooking
Directions
Season the ducks legs well. Using a slow-cooker with a removable, stove-top-safe insert, place insert over medium heat and sear duck legs, skin-side down, until fat is rendered and skin is crispy, about 20 minutes. You will need to sear the legs in batches. Remove duck legs to a plate, pour off all but a thin coating of duck fat (reserve duck fat for a later use). Add the bacon, onions, ginger and chiles, season with salt and pepper and saute for a few minutes, until slightly softened. Add cranberries, carrots and edamames and deglaze with red wine and reduce by 75%. Add back duck legs and pour water over just to slightly cover. Check for flavor and season if necessary -- how that liquid tastes is how the finished dish will taste. Place insert into slow cooker and cook for 2-3 hours on the high setting, or until duck is fork tender. Serve family-style in a shallow bowl, removing bacon if desired.
Related recipes
Ginger Syrup
Ginger Syrup
Tom Woods' Clam Chowder with Thai Flavors
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
