Courtesy of chef Forrest Liu, Terre Rouge
Ingredients
Spice mixture
1 branch Thyme
2 bay leaves
Five Spice
Coriander corn
Black pepper
5 cloves garlic
2 large carrots
1 celery stalk
1 onion, chopped
2 oranges, sliced
1 bottle of beer
Teriyaki glaze
250 ml Sake
250 ml Mirin
250 ml Sugar
150 g Teriyaki Glaze
1 tsp Cayenne Pepper
1 tsp Dark Soy Sauce
Method
Rub duck legs with spice mixture on both sides and then add in the rest of the ingredients.
Sear the duck legs and braise them for 12 hours. Once braised, remove any excess braising liquid and marinate the duck legs in Teriyaki Glaze for five to eight hours. After marinating, finish them off in the oven to crisp the skin before serving with whipped potatoes, barley, charred corn and a side of beer foam.
