Ginger-Orange Duck "Cassoulet"

This recipe is from Simply Ming One-Pot Meals and is used with permission from Kyle Books and Ming Tsai.

Photo: Antonis Achilleos

Prep time: 25 minutes
Cook time: 2 hours 30 minutes
Serves 4

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8 Duck Legs (Legs & Thighs)
2 Slices Thick-Cut Bacon
2 Medium Onions, Sliced Thick
3 Medium Oranges, Quartered
1 Cup Carrot Nubs
4 Celery Stalks, Cut into 1/2" Lengths
2 Cups Shelled Edamame
1 Serrano Chile, Halved Lengthwise
6 Peeled Ginger, Cut Lengthwise from a 2" to 4" piece into 1/2" Slices
1/2 Cup Grand Marnier or other Orange Liqueur
1/4 Cup Naturally Brewed Soy Sauce
2 Cups Fresh Chicken Stock or Low-Sodium Canned Chicken Broth
2 Tablespoons Grapeseed or Canola Oil
Kosher Salt and Freshly Ground Black Pepper to Taste

Preheat the oven to 350 degrees.

Season the duck legs with salt and pepper. Heat a large ovenproof casserole over medium heat, add the oil, and swirl to coat the bottom. When the oil is hot, and working in batches if necessary, add the duck legs skin side down. Brown, turning once, about 20 minutes. If the legs haven't rendered most of their fat, cook a little longer. Transfer the legs to a plate and pour off all the fat (reserve the fat for future use).

Add the bacon, onions, ginger and chile. Season with salt and pepper and sauté until the vegetables have softened slightly, about 2 minutes. Add the oranges, carrots, celery and edamame and deglaze with the Grand Marnier. Add the soy sauce and stock and adjust the seasoning if necessary. Return the duck legs to the casserole, cover, and bake until a paring knife passes easily through the duck, about 2 hours. Serve from the casserole or transfer to a large shallow bowl and serve.

©2010 Ming Tsai