Honey Roasted Duck Legs

This was a wonderful recipe.   Thank you Vietnamese people!   Thank you newasiancuisine.com!  I chose to serve this as an appetizer but I will make this again to serve with noodles.

I decided to do something with duck legs about a week ago; duck legs were on sale at Leclerc.   I immediately thought of Wagamama and found a recipe in my cookbook for duck salad that sounded delicious but got distracted looking at duck leg recipes on the internet. I’m glad I did.

When I first read the recipe, I thought, oh well, this is going to be a bit complicated.  Not at all.  You make a simple marinade, a simple glaze, steam the duck, roast it, then glaze.

Roasted, then glazed.   Fabulous!

Honey Roasted Duck Legs :  http://newasiancuisine.com/200-dui-honey-roasted-duck.html

2 large duck legs

For duck marinade:

3/4 tsp salt

2 tbsp sake or Shaoxing rice wine

1 tsp ginger juice

Marinate the duck legs in the salt, wine and ginger juice for about 15 minutes.

Steam legs in a bowl set inside a steamer for 25 minutes.

Preheat the oven to 425 degrees and roast the legs for 35 minutes.  In the meantime make the glaze.

For the glaze:

4 cloves of garlic, smashed

1 inch piece of ginger sliced and smashed

3/4 tsp Chinese five spice powder

1/4 tsp salt

6 tbsp honey

2 tbsp regular soy sauce

1 tbsp dark soy sauce

1 tbsp sake or Shaoxing rice wine

Bring all ingredients to a boil and remove from flame.   Strain and set aside to cool.

Dip the roasted legs in the glaze to coat and return to the oven for 5 minutes.   Dip the legs a second time and roast for an additional 5 minutes

Add 2 tablespoons of hoisin sauce to the glaze, heat to boiling, remove from flame and allow to cool.   Serve as dipping sauce.

Refrigerate any remaining sauce in a cute jar.   I’m mentioning this because I found this cute jar for 40 centimes!

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