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Japanese Style Broast Duck

Okay, this is admittedly a terrible name. I always cringe when I see any recipe that starts with “Japanese style” (replace Japanese with any country). It tells me that the creator either didn’t feel confident enough in the authenticity of the dish to give it its proper name, or they were just too lazy to
Course Entree
Cuisine Experimental, Japanese
Level Intermediate
Main Ingredient Poultry
Diet Dairy-Free


braising liquid

  • 2 cups dashi
  • 3 ginger (1/4" thick rounds pounded with the blunt edge of a knife)
  • 1/4 cups mirin
  • 1 tablespoon evaporated cane sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons kosher salt

to roast

  • 4 duck legs
  • 2 cloves garlic smashed


  1. Put all the ingredients for the braising liquid in a pot and cook for about 10-15 minutes.
  2. Put the oven rack in the upper middle position and turn the broiler on
  3. Pick an oven safe pan that will snugly hold your duck legs without overlapping. Place the smashed garlic at the bottom of the pan and arrange the duck legs over them, skin side up.
  4. Broil until the skin is brown and crispy, turning once if they are browning unevenly (about 10-15 minutes).
  5. Add enough stock to the pan to submerge the meat part of the legs, while leaving the top part of the skin exposed. You may have some stock left over (I used the left over stock when I made the rice).
  6. Turn down the oven to 250 F and braise for 2 hours or until the legs are fork tender.
  7. Take the pan out of the oven and skim off as much fat as you can (save this to use for cooking other things). When you're done skimming, all of the skin should be exposed, but if not, drain out some liquid. Put it under a broiler for about 5 minutes or until the skin is crisp.
  8. Serve over rice with some of the braising liquid.