Duck Leg Recipe
rice vermicelli | garlic-kaffir lime broth | togarashi pickle | radish | shiitake
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Ingredients
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Duck Leg Ingredients
Method
Cooking Directions
- 1
Prepare the Duck Legs
Season the duck legs with salt and pepper. Heat vegetable oil in a large skillet over medium heat and sear the duck legs skin-side down until golden brown, about 6-8 minutes. Flip and sear the other side for another 5 minutes. Transfer to a baking dish.
- 2
Cook the Duck
Preheat the oven to 375°F (190°C). Bake the duck legs in the oven for about 1 hour or until the internal temperature reaches 165°F (74°C).
- 3
Make the Broth
In a pot, sauté minced garlic until fragrant. Add chicken broth, kaffir lime leaves, lime juice, and fish sauce. Simmer for 15-20 minutes.
- 4
Prepare the Pickle
In a bowl, combine the julienned radish, togarashi seasoning, rice vinegar, and sugar. Mix well and let sit for at least 15 minutes to pickle.
- 5
Cook the Noodles
Prepare rice vermicelli noodles according to package instructions. Drain and set aside.
- 6
- 7
