Braised White Radish And Cured Duck Legs
Both the cured duck legs and the white radish have distinctive strong flavors, but when cooked together, the salty cured duck legs combined with the sweet white radish produced a perfectly balanced dish.
Ingredients
- 2 Cured Duck Legs
- 1 White Radish 700 Grams
- 1 Small Carrot Sliced
- 4 Slices Ginger
- 1 Tsp Sugar
- 1 Tbsp Oil
- 1 Tsp Cornstarch Mixed With 1 Tbsp Water
Instructions
- Bring 2 pots of water to a boil.
- Meanwhile, peel the white radish, cut it into half lengthwise then cut across into 1-inch slices; also peel and slice the carrot.
- Add 2 slices of ginger and 1 tsp sugar into the boiling water, then blanch the white radish for 5 minutes, reserve 1 cup of the water, and drain.
- Rinse the duck legs and blanch them in boiling water for 3 minutes.
- Trim any excess fat from the duck legs and cut it into 1-inch pieces.
- Heat oil to medium hot, add the duck legs skin side down to brown slightly.
- Then add the remaining ginger slices and saute with the duck legs till fragrant.
- Turn heat to high and add the white radish and carrots, sauteing well.
- Add the reserved water to about halfway, bring to a boil, then reduce heat to medium, cover, and cook for 15 minutes.
- Remove lid, check if added salt is needed, then stir in the cornstarch paste a little at a time till sauce thickens, serve.
Notes
1. Blanching the white radish reduces the juice released into the sauce and dilutes it when braising.
2. Blanching the cured duck legs reduces the salty taste as well as some of the fat.
3. Cured duck legs vary in saltiness, so check the taste before adding salt before serving.