Crispy, Twice Cooked Duck

I found the inspiration for this meal on youtube http://www.youtube.com/watch?v=RCkX6rFYROE.   Sounded like a great way to use the 4 enormous duck legs in the freezer.

I liked the idea of marinating then roasting the duck before deep frying.

To accompany the duck, I added an Asian coleslaw that I particularly love  http://cookinginsens.wordpress.com/2011/11/06/deep-fried-quail-with-hoisin-dipping-sauce/.

Crispy, Twice Cooked Duck

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp allspice

2 tbsp sherry

2 tbsp honey

1 tbsp chilli sauce

1 tbsp soy sauce

2 cloves garlic, chopped

4 duck legs

Flour

Peanut oil for deep frying

Mix the spices, sherry, honey, chilli sauce, soy sauce and garlic together, pour over duck legs and refrigerate over night.  Remove the legs from the marinade (reserve) and roast for 30 minutes in a 400 degree Fahrenheit oven for about 30 minutes, brushing half way with the reserved marinade.  Remove the legs from the oven, allow to cool and then slice.

Coat the duck slices with flour and fry in the oil until golden.  Serve with Asian flavored coleslaw.

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