Garlic-ginger duck legs in a frying pan
3 servings
55 minutes
Garlic-ginger duck legs in a pan are a true gastronomic delight, combining aromatic Eastern spices and the rich flavor of duck meat. Inspired by Asian traditions, this recipe is a perfect blend of ginger's spiciness, garlic's zest, and the tender texture of duck legs. The cooking process reveals the meat's flavor, giving it an appetizing crispy crust on the outside and juiciness on the inside. Seasoned with paprika and adjika, they acquire a slight spiciness, while simmering in hot water completes their culinary transformation, making them tender and rich. Served hot, they pair wonderfully with rice or fresh vegetables, adding elegance to any festive or cozy family dinner.
1
Peel and crush the garlic with a chef's knife.
- Garlic: 15 g
2
Peel the ginger and slice it thinly.
- Ginger: 30 g
3
Heat olive oil in a pan and sprinkle with a pinch of coarse sea salt.
- Refined olive oil: 3 tablespoons
- Coarse sea salt: pinch
4
Fry ginger with garlic over medium heat until golden brown.
- Ginger: 30 g
- Garlic: 15 g
5
Remove the roasted spices and place the legs skin side down in the oil. Increase the heat.
- Duck legs: 3 pieces
6
Once the skin turns golden (about 7 minutes), flip it.
7
Salt and season with paprika. Reduce the heat to medium.
- Paprika: 0.5 teaspoon
- Sea salt: to taste
8
Add dry adjika. Fry for 7-10 minutes.
- Dry adjika: 0.5 teaspoon
9
Pour hot water (around 80–90 degrees) into the pan so that it covers the legs halfway.
- Water: 0.5 glass
10
Reduce the heat a bit, cover with a lid, and simmer for about 25 minutes.
11
Serve hot.