Vietnamese-style Duck Cassoulet

  • images/show_26_vietnamese_inspired_duck_cassoulet.jpg

Makes 4 servings

  • 4 whole duck legs (thighs and drumsticks intact), about 2 pounds


  • 2 tablespoons maple syrup
  • 1 tablespoon tamari
  • 1/4 teaspoon Chinese five-spice powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • 3 tablespoons cooking oil
  • 1 1/2 cups shallots, sliced
  • 10 to 12 thin slices galangal
  • 2 stalks lemongrass, bottom 6 to 8 inches, crushed and coarsely chopped
  • 2 stalks lotus root*, peeled and cut into 1-inch chunks (about 3 cups)
  • 2 whole star anise
  • 1/4 cup Chinese rice wine or dry sherry
  • 3 cups chicken stock
  • 2 cups water
  • 1/3 cup canned black beans, rinsed and drained


  • Green onion, thinly sliced
  • 1 small fresh red chili, thinly sliced


  1. In a medium bowl, combine maple syrup, tamari, five-spice powder, salt and pepper. Add duck legs; stir to coat evenly. Set aside for 30 minutes.
  2. Heat a Dutch oven on stovetop over medium-high heat until hot. Add oil, swirling to coat bottom. Add shallots; pan-fry until soft and fragrant. Add duck and brown on all sides, about 4 to 5 minutes on each side. Remove duck to a rack or a plate; set aside. Drain all but one tablespoon duck fat from pot.
  3. Add galangal and lemongrass; saute for 1 minute. Add lotus root and star anise.
  4. Return duck legs to pot; add rice wine, chicken stock and water. Bring to a boil; reduce heat, cover and simmer over medium-low heat until duck is fork-tender, about 1 hour.
  5. Add beans to pot about 5 to 10 minutes before serving.
  6. To serve, place one duck leg on serving plate; spoon in some beans and sauce. Garnish with green onion and chili. Serve hot with French baguettes or steamed rice.