Braised duck

Before opening the package, I have one question for you:

How many legs does one duck have?

If your answer is "two", I am afraid you will be disappointed this time.

There is only one leg in the package.

Who took the other one away? :=(((((

(1) Marinade

Under medium power, heat oil and stir in 1 tbsp all purpose flour; add 6 tbsp brown sugar, 6 tbsp dark soy sauce, 1 tsp salt and blend them well. Shut down power, blend in 1/2 tbsp sesame oil, let cool to room temperature.

Cut off leg and wings; separate breast from back.

Rinse and dry with paper towel.

Rub duck with marinade and let sit in the fridge overnight.

(2) Braise

Heat under medium power, in a hot empty sauce pot, add duck with skin side down, brown duck.

Add 3 cup water and two star anises, bring to boil. Reduce heat to medium-low, cover and cook for 30 minutes.

Remove oil layer with small size sieve.

Turn duck skin side down and condense sauce under medium power.

Transfer duck to cutting board.

Let duck stand for about 5 minutes so that it can be cool enough to handle.

Cut duck into slices and serve with warm sauce. 

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