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1
Season the duck legs with salt and pepper.
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2
Heat a small stock pot to high.
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3
Sear the duck legs (no added oil) on both sides until brown.
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4
Remove legs and leave the rendered fat.
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5
Add the black beans, garlic and ginger and saute until soft, about 2 minutes.
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6
Add the onions and caramelize, about 4 to 5 minutes.
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7
Add the carrots, celery, shiitakes and season.
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8
Deglaze with shaoxing and reduce by 20 percent.
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9
Add the soy, sugar, thyme and duck legs and cover with water.
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10
Check for seasoning.
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11
Bring to a simmer and cook for 1 1/2 hours until soft.
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12
Strain duck legs and liquid and set aside.
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13
Bring liquid back to a boil and reduce by 50 percent.
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14
Skim if necessary.
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15
When legs are cool enough to touch, remove the meat and fat.
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16
Roughly chop up this mixture and mix in the strained vegetables/aromatics.
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17
In 4 individual oval baking dishes, place duck mixture in each.
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18
Ladle a little of the reduced liquid on top and top that with the mashers.
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19
All this can be done in advance.
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20
Bake in a preheated 400 degree oven for 30 minutes until bubbling.
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21
Change over to broiler and toast the top until brown.
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22
May serve with side salad.
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23
PLATING: Place baking dish on a plate with a side salad (optional).
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24
Otherwise, you can make 8 small dishes and serve as an appetizer.
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25
Beverage suggestion: English Bitter-style Beer
