Teriyaki Duck Legs
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 15 mins
-
Servings
6 people
-
Calories
151 kcal
-
Course
Main Course
-
Cuisine
Japanese
Teriyaki Duck Legs
Report
You must braise the legs first with wild duck and goose legs.. You might be able to get away with not braising the legs if you have store-bought duck legs, but if you want to guarantee tenderness, even with them, braise first. This recipe works best with skin-on legs. I prefer specklebelly goose legs or big mallard legs, but you could do it with pretty much any waterfowl leg. If you do skinless legs, you absolutely need to cover the pan that you braise the legs in or they will dry out horribly. Leave the pan uncovered with skin-on legs.
Share:
Ingredients
- 2 to 4 pounds duck or goose legs
- 1/2 cup Teriyaki sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar or malt vinegar
- Cilantro and scallions for garnish
Add to Shopping List
Instructions
- Braise the legs. Arrange the legs skin side up in a shallow pan and pour in all the liquid ingredients. The liquid should come up to just about the skin level of the legs. If not, add some water. Put in the oven and turn it to 300°F. Roast uncovered until the legs are tender, anywhere from 90 minutes for domesticated duck legs to 3 hours for old Canada goose legs. The specklebelly goose legs in the picture took about 2 hours.
- When the legs are tender, pour off the sauce into a small pot. Skim off some fat and use that to coat the legs when you put them on the grill. Boil the sauce down until its as salty and sticky as you want, about 10 minutes for me.
- Grill the legs. Coat the legs in some of the fat and boiled down sauce. Grill over high heat just until they get a nice char, about 3 to 5 minutes per side. Serve with rice and grilled vegetables and garnished with cilantro and chopped scallions or chives.
Notes
- Any teriyaki sauce will work, but I prefer the thinner varieties that don't have sugar as their No. 2 ingredient. I serve these with steamed rice and grilled vegetables -- you have the grill going anyway, might as well use it.
Nutrition Information
Show Details
Calories
151kcal
(8%)
Carbohydrates
4g
(1%)
Protein
17g
(34%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
66mg
(22%)
Sodium
1318mg
(55%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 66mg | 22% |
| Sodium | 1318mg | 55% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
