Pierna De Pato Crujiente Recipe
(Contains Nuts) crispy whole confit duck leg, edamame scallion rice, spicy bbq, candied soy pecans
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Ingredients
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Duck Leg
Edamame Scallion Rice
Spicy BBQ Sauce
Candied Soy Pecans
Method
Duck Leg
- 1
Prepare Duck Legs
Generously season the duck legs with salt and black pepper. Place them in a large, deep skillet or Dutch oven.
- 2
Confit Duck Legs
Cover the duck legs with duck fat, ensuring they are fully submerged. Cook on low heat (around 200°F/95°C) for 2-3 hours until tender.
- 3
Crisp Duck Skin
Once cooked, remove the duck legs from the fat and let them cool. Preheat the oven to 400°F (200°C), then place the duck legs on a baking tray and roast for 20-25 minutes until the skin is crispy.
Edamame Scallion Rice
- 4
Cook Rice
In a pot, combine jasmine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 5
Add Edamame and Scallions
After the rice is cooked, fluff it with a fork and stir in the shelled edamame and sliced scallions. Cover and let sit for 5 minutes to warm through.
Spicy BBQ Sauce
- 6
Make BBQ Sauce
In a small saucepan, combine ketchup, soy sauce, Sriracha, honey, and minced garlic. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
Candied Soy Pecans
- 7
Prepare Pecans
In a skillet over medium heat, combine chopped pecans, soy sauce, brown sugar, cinnamon, and a pinch of salt. Stir frequently until the pecans are toasted and the sugar has caramelized, about 5-7 minutes.
- 8
Cool Candied Pecans
Transfer the candied pecans to a baking sheet lined with parchment paper and let them cool completely.
