Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
8 duck legs (4 thighs, 4 drumsticks)
2 bunches scallions sliced thinly, white and green separated
5 cloves of garlic, sliced
8 figs, quartered (the ripest you can find)
1 medium sweet potato, peeled, cut into 1/8-inch slices
2 tablespoons Dijon mustard
1 1/2 cups Shaoxing wine
1 cup chicken stock
Kosher salt and freshly ground black pepper to taste
Canola oil
Directions
Pre-heat oven to 450 degrees. Season the duck legs well. In a cast-iron skillet over low heat, sear and render the legs on both sides, about 15-20 minutes. Remove duck legs to a plate and pour off fat into a heat-proof bowl for a later use, leaving just a thin layer. Sauté scallion whites and sliced garlic until beginning to soften. Add figs, sweet potato, scallion greens and Dijon mustard and stir to combine. Deglaze with Shaoxing wine and reduce by half. Add chicken stock and check flavor, seasoning if necessary. Add back duck legs and roast in oven until browned and cooked through, about 30 minutes. Serve family-style.
Cooking Tips
Potato Basics
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