Asian Braised Duck Legs

• 4 duck legs
• 1/2 tablespoon fermented black beans
• 8 garlic cloves, chopped
• 1/2 tablespoon minced ginger
• 1 onion, diced
• 1 carrot, diced
• 1 celery rib, diced
• 1 cup shiitake mushroom, sliced
• 1/2 cup shaoxing wine
• 1/4 cup tamari
• 1/4 cup brown sugar
• 1/2 teaspoon thyme
• water, to cover
• salt, pepper

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.

duck legs, fermented black beans, garlic, ginger, onion, carrot, celery, shiitake mushroom, shaoxing wine, tamari, brown sugar, thyme, water, salt

Taken from www.food.com/recipe/asian-braised-duck-legs-85960 (may not work)