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Favorite Asian recipes to try at home

Skip the takeout and make these dishes at home! Explore our collection of easy, Asian-inspired dishes for lunch or dinner.

Chinese-style braised duck legs

Blue Kitchen
Sesame oil, ginger, lemongrass, cilantro, garlic, and orange all work together to imbue duck legs with Asian flavor without absolutely taking over.

By Terry Boyd, Blue Kitchen

Chinese-style braised duck
Serves 2

2 whole duck legs
Salt and freshly ground pepper
2 tablespoons canola oil
1/2 large, seedless navel orange, cut into large chunks (skin and all)
3 cloves garlic, finely chopped
1-inch piece fresh ginger, halved lengthwise and smashed
1 stalk lemongrass, cut into 4-inch sections, bulb smashed
5 to 6 sprigs cilantro
1/2 tablespoon whole black peppercorns
1-1/2 teaspoons sesame oil
2 cups low-sodium chicken broth
Additional orange slices (optional)

1. Season duck legs generously with salt and pepper. Heat oil in a medium sauté pan over medium-high flame. Brown duck legs skin side down for about 10 minutes. Turn and brown other side for about 2 minutes. Transfer to plate. If there’s a lot of duck fat in your pan, pour most of it off (mine had virtually none – leave it to me to find a dieting duck).

2. Add orange, garlic, ginger, lemongrass, cilantro, and peppercorns to pan. Pour in sesame oil and broth and stir to combine, scraping up any browned bits. Return duck legs and any accumulated juices to pan. Reduce heat to medium-low, cover pan and braise duck legs until tender, about 1 hour.

3. Plate duck, along with additional orange slices, if desired, and serve. Discard braising liquid and solids.

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