Servings: 4 servings
Calories: 580kcal
Ingredients
- 4 duck legs
- 3 tbsp coconut aminos
- 2 tbsp fish sauce
- 1 cinnamon stick
- 3 star anise
- 4 garlic cloves bruised
- 3 cm fresh ginger sliced
- 2 stalks lemongrass bruised
- 4 kaffir lime leaves
- 500 ml chicken or duck stock
- 1 tsp erythritol
- Crispy garlic and spring onion to serve
Instructions
- Brown duck legs skin-side down in a dry pan until golden — the fat will render.
- Remove excess fat. Add garlic, ginger, lemongrass, and whole spices.
- Add stock, coconut aminos, fish sauce, kaffir lime, and erythritol.
- Bring to a simmer, cover, and braise 1.5 hours until very tender.
- Remove the duck. Reduce the braising liquid by half for the sauce.
- Serve duck with the reduced sauce, crispy garlic, and spring onions.
Nutrition
Serving: 1serving | Calories: 580kcal | Protein: 44g | Fat: 42g | Fiber: 0.5g
Tried this recipe?Let us know how it was!