• 6duck legs
  • salt and freshly ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 8 cloves garlic, minced
  • 1 ½ cups chicken broth
  • 1 cup seasoned rice vinegar
  • ½ cup soy sauce, or to taste
  • 2 teaspoons sambal chili paste, or other hot pepper sauce to taste
  • 2bay leaves
  • Directions

  • Step 1

    Season duck legs with salt and black pepper.


  • Step 2

    Heat vegetable oil in a large, deep skillet over medium-high heat; add duck legs, skin side down, and cook until browned, 3 to 4 minutes per side. Remove duck legs and drain all but 1 tablespoon of duck fat from the pan.

  • Step 3

    Cook onion in reserved duck fat over medium heat until onion begins to turn translucent, 3 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.

  • Step 4

    Stir chicken broth, rice vinegar, soy sauce, sambal chili paste, and bay leaves into onion mixture; bring to a simmer. Return duck legs to the skillet, loosely cover, and simmer until duck legs are tender and easily pierced with a fork, about 2 hours.

  • Step 5

    Remove cover from the skillet, increase heat to high, and cook until sauce is thick, about 5 minutes; season with salt and black pepper to taste.

  • Cook's Note:

    You can use this recipe and substitute the duck for chicken or pork, you may just have to cook it a little less.

    You can partially cover the pot cook with its lid or a lightly oiled piece of parchment paper.

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