Duck Legs Braised in Plum-Soaked Broth with Jasmine Rice
Tender duck legs simmered in a sweet-tart plum-infused broth until falling-off-the-bone, served over fragrant jasmine rice for a deeply flavorful meal. This chinese-inspired pork (gluten-free) ready in about 85 minutes pairs duck legs, plums, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, skin-on duck legs
- 4, pitted and chopped plums
- 1 1/2 cups chicken broth
- 1/4 cup sake
- 1 tbsp, grated ginger
- 1 cup jasmine rice
- 1 tsp sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat duck legs dry with paper towels, then season both sides with salt and pepper; sear skin-side down in a cold skillet over medium heat for 8 minutes until golden, then flip and cook 2 more minutes.
- Step 2: Add chopped plums, chicken broth, sake, and grated ginger to the skillet; bring to a gentle simmer, cover, and reduce heat to low.
- Step 3: Braise for 45 minutes, turning once, until duck is fork-tender and broth has thickened slightly.
- Step 4: While duck braises, cook jasmine rice according to package instructions; drizzle cooked rice with sesame oil before serving.
- Step 5: Serve duck legs over rice with plums and reduced broth spooned over top.
Frequently asked questions
How long does Duck Legs Braised in Plum-Soaked Broth with Jasmine Rice take to make?
Total time is about 85 minutes (20 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Duck Legs Braised in Plum-Soaked Broth with Jasmine Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep duck legs from drying out.
Can I substitute ingredients in Duck Legs Braised in Plum-Soaked Broth with Jasmine Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Duck Legs Braised in Plum-Soaked Broth with Jasmine Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Duck Legs Braised in Plum-Soaked Broth with Jasmine Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Cooked this for my in-laws, and they requested the recipe twice! The balance of sweet plum and savory duck was perfect.
- ★★★★★
The plum broth transformed the duck into pure velvet. Served with jasmine rice, it was a restaurant-quality meal I never expected to make at home.
- ★★★★☆
Loved the flavors, but the plum broth was slightly too sweet for my taste. Next time I'll reduce the sugar.
