- (2 duck legs) Whole Duck
HOW TO BREAK DOWN A WHOLE DUCK: https://youtu.be/4fqzZFVP92k
2 duck legs, quartered
Salt and pepper, to taste
3-4 kaffir lime leaves
1 (4-inch) piece lemongrass, bruised with the back of a knife
1 (2-inch) galangal, roughly chopped
2-3 cloves garlic
4 cups duck/chicken stock
3⁄4 cup vegetable oil
1⁄4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1⁄4 cup honey
1 shallot, minced
1 jalapeño, seeded and finely minced
Whole lettuce leaves
Preheat oven to 350 degrees.
Season legs with salt and pepper. Place legs in a 9- by 13-inch baking dish. Add the lime leaves, lemongrass, galangal, garlic and cover with stock. Place in a 350-degree oven for approximately 1-1 1⁄2 hours until tender.
In a small mixing bowl, whisk together oil, vinegar, soy sauce, sesame oil, honey, shoot and jalapeño..
Shred duck leg meat. Place 2 tablespoons in the center of lettuce leaves, garnish with carrots and cilantro. Add a squeeze of lime juice and serve.