Asian Style Oven Baked Duck Legs

JustJanS's Note:

I bought a bag of duck legs recently. There were 10 of them in a 2kg bag, all beautifully trimmed and ready to cook. Normal eaters might eat one each but we ate two and our son ate 3 of them!

• Total Time: 2 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 5

• 2 kg duck legs
• 3 garlic cloves
• 2 star anise
• ½ teaspoon cinnamon
• ½ teaspoon red chili pepper flakes
• 2 teaspoons sesame oil
• 3 tablespoons soy sauce
• 3 tablespoons sweet chili sauce
• 2 tablespoons rice wine vinegar
• 4 tablespoons green ginger wine

Directions:

1. Marinate duck in remaining ingredients for about 8 hours (from the morning until dinner time is good). Turn occasionally through the day.
2. Heat oven to 160c/330f.
3. Remove the duck from the marinade and lay on a foil lined baking sheet.
4. Bake for 2 hours or until very tender.
5. You may need to pour off the fat a couple of times during the cooking time.
6. I served our duck on rice with Oriental Noodle Salad.

Reviews

[Mikekey]

This marinade is wonderful! I subbed dry white wine and a tsp. of ground ginger for the ginger wine ( I will have to take a trip to the Asian market to find that!) I used duck leg quarters (leg and thigh). This marinade would be good on chicken thighs, also, and maybe on pork! This is going into my marinade collection! Thanks for posting.

[serendipitous]

This marinade is wonderful for duck. I don't usually make it with star anise, and substitute ginger + rice vinegar for the ginger wine, and it still turns out fantastic! Very flavorful, while still allowing the flavor of the duck to come through.

[The Flying Chef]

This marinade is awesome!!! I did make it with duck breasts instead of legs as when I went to the store they only had 2 legs left and they looked like they had seen better days. The duck came out perfectly tender and the skin was so yummy and crispy, obviously I didn't cook for that long as it was breasts and I cooked the duck skin side down in a fry pan first before transferring to an oven proof dish and finishing off in the oven. I even accidentally over cooked the duck, I got side tracked and was annoyed with myself thinking I had ruined them. I like my duck very pink in the middle and it wasn't but I guess I was saved by the marinade as the were still moist. My husband just kept raving at how good the flavour was. This is a definite keeper and I can not wait to try it with legs next time.