Asian style duck in plum sauce was the inspiration for this recipe. The more I thought about duck’s rich meaty flavors, I wanted to brighten the sauce with some acid without taking away from the flavor profile. Enter Flanders Red Ale: tart, acidic, with wonderful notes of cherry, strawberry, raspberry, and prune, which all enhance this recipe perfectly. Possibly the first Belgian-Asian fusion recipe, this dish will amaze you with the complexity the beer adds. This Braised Duck Legs in a Flanders Red Plum Sauce can be used as-is or the meat shredded and used to make Beer-Infused Egg Rolls. Or take the shredded meat and use it for Mu Shu Duck! Add it to a beer steamed boa bun… You get the idea.
This Braised Duck Legs in a Flanders Red Plum Sauce combines all the flavors I love; duck, cherries, plums, strawberries and raspberries. Try this recipe in Egg Rolls, Spring Rolls, in a Beer Steamed Boa Bun or in a Mu Shu crepe.
This Braised Duck Legs in a Flanders Red Plum Sauce combines all the flavors I love; duck, cherries, plums, strawberries and raspberries. Try this recipe in Egg Rolls, Spring Rolls, in a Beer Steamed Boa Bun or in a Mu Shu crepe.
In a blender, add the Flanders Red Ale, plum sauce, barley miso (red or white miso can work as a replacement), soy sauce | tamari | liquid aminos | shoyu, ginger, cinnamon, orange zest, and juice. Purée on high until the braising liquid is smooth.
On the stovetop, place an ovenproof pan over high heat. Wash the duck legs under cold water, removing any blood and juice. Pat dry with paper towels. Place the dried duck legs skin side down into the empty pan to brown the skin and render out some of the fat. Leave the legs for 3 – 4 minutes, without moving them. Using tongs, flip them over and brown another 4 minutes. Deglaze the pan with the Flanders Red Plum Sauce and bring to a simmer. Cover the pan with a lid and place into the center of the oven. Braise the duck legs for an hour, checking the tenderness when the timer goes off. The legs should be easy to move at the joint and the internal temperature should read 210°F | 99°C.
Remove the pan from the oven, taking the legs out and placing them onto a plate to cool. If needed, reduce the braising sauce over medium heat, until a glaze has been reached (about 3 – 5 minutes), watching closely to prevent burning.
The duck legs can be glazed with the Flanders Red Plum Sauce and served with a side of steamed rice or pearl barley.
Use this recipe to create Duck Egg Rolls, remove the skin, cut the meat from the bone, chop and mix it with the Flanders Red Plum Sauce and add it to the Vegetable Egg Roll Ingredients.
Asian style duck in plum sauce was the inspiration for this recipe. The more I thought about duck’s rich meaty flavors, I wanted to brighten the sauce with some acid without taking away from the flavor profile. Enter Flanders Red Ale: tart, acidic, with wonderful notes of cherry, strawberry, raspberry, and prune, which all enhance this recipe perfectly. Possibly the first Belgian-Asian fusion recipe, this dish will amaze you with the complexity the beer adds. This Braised Duck Legs in a Flanders Red Plum Sauce can be used as-is or the meat shredded and used to make Beer-Infused Egg Rolls. Or take the shredded meat and use it for Mu Shu Duck! Add it to a beer steamed boa bun… You get the idea.
