Slow Roasted Hoisin Duck Legs Recipe
These roast duck legs in a sticky hoisin glaze are wonderfully easy to make and feature a delicious combination of soy, orange, honey and vinegar.
Servings 2 Servings
Calories 405kcal
Ingredients
- 2 Duck Legs
- ½ teaspoon Chinese Five Spice
- ½ teaspoon Coarse Sea Salt
- 15 g Ginger ½ Thumb Sized Piece
- 1 Small Orange 100g
- 75 g Hoisin Sauce ¼ Cup
- 2 tablespoon Dark Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 1 tablespoon Honey 20g
Instructions
- Season the duck legs with the coarse sea salt and Chinese five spice.
- Place the seasoned duck in a baking dish (25x17x5cm or 10x7x2″) and drop them in the oven at 130°C or 265°F for 2¼ hours.
- Peel and grate the ginger and drop it into a bowl.
- Zest and juice the orange into the ginger and add the hoisin sauce, dark soy sauce, honey, and Chinkiang vinegar, then mix it all together.
- After the duck has had 2¼ hours, drain off the fat (do not throw it away, it is delicious) and then pour over the hoisin sauce mix.
- Return it to the oven and turn the heat up to 180°C or 350°F and cook for a further 30 minutes, basting with the sauce every 15 minutes.
Nutrition
Serving: 1 | Calories: 405kcal | Carbohydrates: 34g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 132mg | Sodium: 2195mg | Fiber: 3g | Sugar: 23g
