Ginger braised duck or chicken legs

Serves 6

  1. 4lb duck, chicken or pork bones
  2. Fish sauce to taste
  3. 1-2 dried chilies
  4. Half an onion
  5. 1 bunch scallions
  6. 5tsp sugar
  7. 1in ginger sliced + 3tb minced
  8. 6 duck or chicken legs
  9. 1tb Chinese five-spice
  10. 1/2tsp white pepper
  11. 2tb sherry
  12. 1tb garlic
  13. 1tb duck fat
  14. 1lb fresh Chinese egg noodles
  15. 1-1/2 cup bean sprouts
  16. 1 cup cilantro
  • Cover bones with 1-2in of cold water. Bring to a simmer for 1 hour.
  • Add 2-4, 4 scallions, 1tb sugar and sliced ginger and simmer for 5-6 hours. Strain. Recipe should make 2 quarts broth. Broth lasts 5 days.
  • Meanwhile, marinate remaining ginger and sugar with 8-12 for 4 hours.
  • Dry legs and reserve marinade. Brown skin-side down in duck fat on medium heat. Flip and cook 2-3 minutes.
  • Remove and reserve fat from pan. Add reserved marinade and broth. Simmer covered for 2 hours if using duck or 30 minutes if using chicken.
  • Remove legs from broth. Dry, brush with reserved fat and roast at 450 degrees for 10 minutes.
  • Divide legs and broth over noodles and top with remaining scallions and 15-16.
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