Makes 3-4 servings.
This is a well-seasoned versatile winter dish. Marinating the meat and then slowly braising it at a very low temperature brings out its robust flavor. As a salad, I serve it with dressed baby spinach. As a main course, with brown rice, steamed sugar snaps or steamed snow peas.
- 4 boned duck legs and attached thighs
- Baby Spinach
- ¼ cup low-sodium soy sauce
- 4 teaspoons five -spice powder
- 1 cinnamon stick
- 7 star anise
DRESSING FOR BABY SPINACH
- 1 tablespoon lime juice
- 1½ teaspoons low-sodium soy sauce
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoons sesame oil
- Kosher salt
- Freshly ground black pepper
- Rinse the duck and dry with paper towels.
- Combine the marinade ingredients in a small bowl. Coat each piece of duck well with the marinade and place in a zip lock bag.
- Refrigerate for at least 12 hours or up to 2 days.
- Preheat the oven to 275F.
- Place the duck in a roasting pan, in a single layer skin side up with any leftover marinade.
- Roast for 3 hours, the meat should be tender.
- Discard the cinnamon stick and the star anise. Pour off the accumulated fat.
- Remove the skin and discard.
- Cut the duck into small pieces.