Duck Rice (Ya Fan)

Ingredients

• 4 duck legs, skin on
• 1 tablespoon vegetable oil
• 6 slices fresh ginger
• 4 cloves garlic, smashed
• 2 green onions, cut into 2-inch lengths
• 2 star anise pods
• 1 stick cinnamon
• 1/4 cup dark soy sauce
• 1/4 cup light soy sauce
• 2 tablespoons shaoxing wine
• 1 tablespoon rock sugar or granulated sugar
• 2 cups chicken stock
• 2 whole dried chiles (optional)
• 4 cups steamed jasmine rice
• 2 green onions, thinly sliced, for garnish
• 1 tablespoon toasted sesame seeds, for garnish
• 1 cucumber, sliced, for serving (optional)

Method

1. 1

   Pat the duck legs dry with paper towels and season lightly with salt.

2. 2

   Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the duck legs skin-side down for 4 to 5 minutes until browned, then flip and sear the other side for 2 minutes.

   6:00 · Sear duck legs
3. 3

   Remove the duck legs and set aside. Add the ginger, garlic, green onions, star anise, and cinnamon stick to the pot and stir in the rendered fat for 30 seconds until fragrant.

   0:30 · Toast aromatics
4. 4

   Return the duck legs to the pot. Add the dark soy sauce, light soy sauce, shaoxing wine, sugar, and chicken stock. Bring to a boil.

5. 5

   Reduce heat to low, cover, and braise the duck legs until very tender and the meat pulls easily from the bone.

   1:30:00 · Braise duck legs
6. 6

   Remove the duck legs from the pot and let rest for 5 minutes, then shred the meat off the bone, discarding skin and bones if desired.

7. 7

   Strain the braising liquid into a small saucepan, discarding the solids. Simmer uncovered over medium heat until slightly reduced and glossy.

   10:00 · Reduce sauce
8. 8

   Divide the steamed rice among four bowls. Top each with a portion of shredded duck.

9. 9

   Spoon the reduced braising sauce generously over the duck and rice.

10. 10

    Garnish with sliced green onions and sesame seeds, and serve with sliced cucumber on the side if desired.