Pierna De Pato Crujiente (contains Nuts) Recipe
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
Preheat Oven
Preheat your oven to 300°F (150°C).
- 2
Marinate Duck Legs
In a large bowl, rub the duck legs with salt, black pepper, and thyme. Let them marinate for at least 30 minutes.
- 3
Confit Duck Legs
In a large pot, submerge the duck legs in duck fat and cook on low heat for about 2 hours, until tender.
- 4
Crisp Duck Legs
Once done, remove the duck legs from the fat and place them on a baking sheet. Bake in the preheated oven for an additional 20-30 minutes or until the skin is crispy.
Edamame Scallion Rice
- 5
Rinse Rice
Rinse the jasmine rice under cold water until the water runs clear.
- 6
Cook Rice
In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat and cover to simmer for 15 minutes.
- 7
Mix in Edamame and Scallions
After 15 minutes, stir in the edamame, scallions, soy sauce, and sesame oil. Cover and let sit for an additional 5 minutes.
Spicy BBQ Sauce
- 8
Prepare BBQ Sauce
In a saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, hot sauce, garlic powder, and black pepper.
- 9
Simmer Sauce
Stir the mixture until well combined and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
