Ingredients

• 4 duck legs
• 1/2 tablespoon fermented black beans
• 8 garlic cloves, chopped
• 1/2 tablespoon minced ginger
• 1 onion, diced
• 1 carrot, diced
• 1 celery rib, diced
• 1 cup shiitake mushroom, sliced
• 1/2 cup shaoxing wine
• 1/4 cup tamari
• 1/4 cup brown sugar
• 1/2 teaspoon thyme
• water, to cover
• salt, pepper

Instructions

1. Season legs with salt& pepper.

2. Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.

3. Turn over and cook 2 minutes more, remove to a plate.

4. In fat add black beans, garlic, and ginger.

5. saute 2 minutes.

6. Add onion, carrots, celery, shiitakes, cook 3 minutes more.

7. Add shaoxing and deglaze the pan.

8. Add tamari, sugar, thyme and duck legs back to pan, fat side up.

9. Add water to cover.

10. Simmer 1 1/2 hrs until duck is tender.

11. Remove legs to a platter.

12. Reduce cooking liquid by one half until thickened.

13. You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.

14. Pour over legs.