Chinese Style Duck Confit
Delight in the irresistible blend of Eastern flavors with this Chinese-Style Duck Confit recipe—a unique twist on the classic French dish. Succulent duck legs are dry-brined in a savory mixture of Chinese five-spice, Sichuan peppercorns, minced garlic, ginger, and a hint of orange zest, infusing the meat with a symphony of aromatic spices. Slowly cooked in rich duck fat with star anise and soy sauce, the duck becomes melt-in-your-mouth tender, while a quick sear crisps the skin to perfection. Serve this luxurious dish with a drizzle of hoisin sauce, alongside steamed rice or noodles, for an unforgettable fusion feast that’s both indulgent and comforting. Perfect for special occasions or when you want to impress with bold, complex flavors, this recipe is a must-try for lovers of global cuisine.
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Recipe Information
Ingredients
- 4 pieces duck legs
- 2 tablespoons kosher salt
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon ground Sichuan peppercorns
- 4 pieces garlic cloves, finely minced
- 1 tablespoon ginger, finely minced
- 1 teaspoon orange zest
- 2 pieces star anise
- 2 pieces scallions, chopped
- 2 tablespoons soy sauce
- 4 cups duck fat (or neutral oil)
- 3 tablespoons hoisin sauce (optional, for serving)
Instructions
Rinse the duck legs under cold water and pat them completely dry with paper towels.
In a small bowl, mix the kosher salt, Chinese five-spice powder, ground Sichuan peppercorns, minced garlic, minced ginger, and orange zest to create a spice rub.
Rub the spice mixture generously over the duck legs, ensuring even coverage. Place the duck legs on a plate or tray, cover with plastic wrap, and refrigerate for at least 8 hours, preferably overnight.
After marinating, preheat your oven to 225°F (110°C). Rinse the duck legs lightly under cool water to remove excess salt and spices, then pat them dry again.
Place the duck legs in a large oven-safe pot or Dutch oven. Add the star anise and scallions, then pour the soy sauce over the duck legs.
Melt the duck fat (or heat the neutral oil) until liquid, then pour it over the duck legs until they are completely submerged.
Cover the pot with a lid or aluminum foil and place it in the preheated oven. Allow the duck legs to slowly cook for 3.5 to 4 hours, or until the meat is tender and nearly falling off the bone.
Once cooked, remove the duck legs from the pot and let them cool slightly. To crisp the skin, place the duck legs skin-side down in a hot skillet over medium-high heat. Cook for 3-4 minutes or until the skin is golden and crispy.
Serve the duck confit immediately with a drizzle of hoisin sauce if desired, alongside steamed rice, noodles, or stir-fried vegetables.
Nutrition Facts
Calories |
12082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1233.2 g | 1581% | |
| Saturated Fat | 409.2 g | 2046% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1786 mg | 595% | |
| Sodium | 6038 mg | 263% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 18.1 g | ||
| Protein | 198.2 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
