Ingredients

Instructions

  1. Season legs with salt& pepper.
  2. Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
  3. Turn over and cook 2 minutes more, remove to a plate.
  4. In fat add black beans, garlic, and ginger.
  5. saute 2 minutes.
  6. Add onion, carrots, celery, shiitakes, cook 3 minutes more.
  7. Add shaoxing and deglaze the pan.
  8. Add tamari, sugar, thyme and duck legs back to pan, fat side up.
  9. Add water to cover.
  10. Simmer 1 1/2 hrs until duck is tender.
  11. Remove legs to a platter.
  12. Reduce cooking liquid by one half until thickened.
  13. You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
  14. Pour over legs.