Asian Braised Duck Legs - cooking recipe

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

Preparation

Season legs with salt& pepper.
Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
Turn over and cook 2 minutes more, remove to a plate.
In fat add black beans, garlic, and ginger.
saute 2 minutes.
Add onion, carrots, celery, shiitakes, cook 3 minutes more.
Add shaoxing and deglaze the pan.
Add tamari, sugar, thyme and duck legs back to pan, fat side up.
Add water to cover.
Simmer 1 1/2 hrs until duck is tender.
Remove legs to a platter.
Reduce cooking liquid by one half until thickened.
You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
Pour over legs.