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Asian Style Muscovy Duck Legs Recipe

Asian Style Muscovy Duck Legs Recipe

5 out of 5 stars rating (5.00) 1 ratingsView all reviews
A great Muscovy duck leg recipe! Cooked to perfection until meats falls of the bone, full of flavor and paired with a zesty Asian sauce.

Prep Time:
Cook Time:
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Yield: Serves 2

Asian Style Muscovy Duck Legs Recipe Instructions

  • 2 Muscovy Duck Legs
  • 2 cups orange juice
  • ½ red pepper, diced small
  • 4 slices of candied ginger, diced
  • pinch of red pepper flakes
  • salt and pepper
  • 1 tsp. of cornstarch
  • 6 baby carrots, cut in half
  • 1/2 red pepper, julienned
  • 1 cup bean sprouts
  • 1 cup snow peas
  • 2 tbsp. sesame seeds
  • 3 tbsp. Ponzu Sauce
  • 2 tbsp. peanut oil
  • Lettuce leaf and cucumber for garnish

  1. In a medium saucepan, add orange juice, red pepper, ginger and red pepper flakes. Turn heat to high and cook for about 15 minutes until it reduces and turns into a dark and thick syrup. Add the cornstarch and season with salt and pepper. Reserve.
  2. Season the duck legs with salt and pepper. Heat a frying pan without oil at medium heat and fry the duck legs in their own fat. Place skin down first, cook until golden brown, then flip and cook another 7 to 10 minutes. Remove from the pan and let them rest for 2-3 minutes. Reserve warm.
  3. Heat the peanut oil in a medium saucepan at medium-high heat. Add the sesame seeds, carrots, snow peas, sprouts, peppers and ponzu and sauté, adding salt and pepper to taste. Cook for about 3 to 4 minutes.
  4. Serve the duck legs with the vegetable mix, and drizzle the reduction on top.

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5 out of 5 stars rating(5.00)1 ratings Log in to rate this item.
5 out of 5 stars ratingOct 01, 2018


Jon from Test, CA
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