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.
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!