Try something different on your BBQ and impress your guests! No BBQ? No worries.
This recipe tastes great roasted in the oven. Serves: 2 Cook time: 40-60 minutes.
1 duck leg per person
1 tbsp hoisin sauce
1 tbsp soy sauce
1 large heaped tsp of corn flour
1 tsp Chinese cooking wine / or sherry / or rum
1 tsp Sage & Rosemary Salomoia BlenZ*
Pinch of black pepper
Zest of ½ an orange
¼ cup chopped green onions
*Order by phone or email Chef Pamela E. Tour our website and take your taste buds on a voyage of discovery!
Mix all ingredients for the marinade together in a glass bowl.
Coat the duck legs in the marinade and leave for a couple of hours or overnight, refrigerated.
If using a gas BBQ, cook on low. If using briquettes – use the indirect heat method, or oven roast at 350F. They will take quite a while to cook and crisp up. Keep basting with left over marinade while they roast.
Using your meat thermometer, ensure the internal temperature reaches 160F, then remove from the heat and rest for 7 minutes. Sprinkle with chopped green onions and serve alongside a crisp green salad.