Duck Legs Braised in Plum-Soaked Broth with Jasmine Rice

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

Prep: 20 min Cook: 65 min Serves 4 Chinese cuisine 480 cal/serving

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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

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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.