Ingredients
Units
Scale
- 4 duck leg quarters
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup of orange juice
- 1 cup of white wine
- 2 cups of chicken stock
- Your choice of Chinese spices (e.g., star anise, cinnamon, Sichuan peppercorns)
Instructions
- Season the duck leg quarters with kosher salt and pepper.
- Heat a cast iron skillet over medium-high heat and sear the duck legs until golden brown.
- Transfer the duck legs to the slow cooker.
- Mix the orange juice, white wine, and chicken stock, and pour over the duck legs.
- Slow cook on low heat for approximately 6 hours, or until the meat is tender and falls off the bone.
Notes
- Consider pairing this dish with a full-bodied red wine to enhance its rich flavors.
- The duck legs can be seared a day in advance and refrigerated, reducing the preparation time on the day of cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Chinese
- Diet: Gluten Free
