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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.
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.
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.
Wow, yum! I was lucky enough to have this cooked for me by Jan herself for my Birthday dinner. It is just magnificent. Jan served it on an Asian style carrot and hokkien noodle salad which complimented the duck beautifully. Thank you Jan and Russ for a wonderful dinner and making my birthday so special.
Fantastic! The marinade gave the duck a wonderful crispy texture on the skin while soaking into the meat and giving it a great tang. Only change I made was I didn't have ginger wine so used 3 tablespoons of dry sherry with 3 teaspoons of crushed ginger.