Aromatic Crispy Duck Legs
Aromatic Crispy Duck Legs
I used 4 Duck Legs. I have previously made similar dishes in a conventional oven but with the Halogen no mess to clean after and the duck was more tender than usual.
Get a shallow oven proof dish that will sit inside the bowl but let the rack stand inside, cover with foil and place in the bottom of the bowl. Place the rack on top and any sticky juices that might drip will drip on to the foil. When cooking is finished remove the the foil, easy!!
Ingredients:
- 4 Duck Legs for the marinade
- 2 tsp of Five Spice Powder
- 5 x Spring Onions, roughly chopped
- 15 mm piece of ginger, finely chopped
- 1 clove of garlic, finely chopped
- 2 tbs of Soy sauce
- 1 tbs of balsamic vinegar
- 1 tbs Sweetener or 2 tbs of honey if you prefer
- ¼ tsp salt
- Juice of ½ Orange
Method:
- Cut off excess fat from Duck Legs.
- Slit the skin, try not to cut the flesh too much or prick with a sharp pointed fork.
- Mix all the marinade ingredients in a large bowl and place the duck legs in the bowl, make sure that the marinade is mixed well into the duck, cover the bowl and place in the fridge for at least 6 hours, 1 day preferable.
- Take 4 pieces of tin foil, large enough to parcel each duck leg.
- Place marinated duck in middle of foil, skin down, add a couple of teaspoons of marinade to each parcel and wrap tightly, take care not to pierce the foil with the leg.
- Place each parcelled leg on the lower rack of the Halogen oven.
- Set heat to 180°C and cook for 1 hour, reduce heat to 160°C and cook for a further 45 minutes.
- Remove parcels from Halogen.
- Remove duck legs from parcels.
- Replace lower rack with upper rack, place legs skin side up on rack and heat for 10 – 15 minutes (180°C) or until skin is crispy.
Remove and shred with a fork. Serve with Hoisin sauce, finely julienned leeks and cucumber with Chinese pancakes. Bliss!!
If you like it spicy like me, then add 1 or 2 Red Chillies to the marinade.
Posted by Curryfan on 25/10/2010
