Honey Roasted Duck Legs

This was a wonderful recipe.   Thank you Vietnamese people!   Thank you newasiancuisine.com!  I chose to serve this as an appetizer but I will make this again to serve with noodles.

I decided to do something with duck legs about a week ago; duck legs were on sale at Leclerc.   I immediately thought of Wagamama and found a recipe in my cookbook for duck salad that sounded delicious but got distracted looking at duck leg recipes on the internet. I’m glad I did.

When I first read the recipe, I thought, oh well, this is going to be a bit complicated.  Not at all.  You make a simple marinade, a simple glaze, steam the duck, roast it, then glaze.

Roasted, then glazed.   Fabulous!

Honey Roasted Duck Legs :  http://newasiancuisine.com/200-dui-honey-roasted-duck.html

2 large duck legs

For duck marinade:

3/4 tsp salt

2 tbsp sake or Shaoxing rice wine

1 tsp ginger juice

Marinate the duck legs in the salt, wine and ginger juice for about 15 minutes.

Steam legs in a bowl set inside a steamer for 25 minutes.

Preheat the oven to 425 degrees and roast the legs for 35 minutes.  In the meantime make the glaze.

For the glaze:

4 cloves of garlic, smashed

1 inch piece of ginger sliced and smashed

3/4 tsp Chinese five spice powder

1/4 tsp salt

6 tbsp honey

2 tbsp regular soy sauce

1 tbsp dark soy sauce

1 tbsp sake or Shaoxing rice wine

Bring all ingredients to a boil and remove from flame.   Strain and set aside to cool.

Dip the roasted legs in the glaze to coat and return to the oven for 5 minutes.   Dip the legs a second time and roast for an additional 5 minutes

Add 2 tablespoons of hoisin sauce to the glaze, heat to boiling, remove from flame and allow to cool.   Serve as dipping sauce.

Refrigerate any remaining sauce in a cute jar.   I’m mentioning this because I found this cute jar for 40 centimes!

Duck Meat on Foodista

About cookinginsens

An American living in Burgundy, France
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11 Responses to Honey Roasted Duck Legs

  1. great photos!!

  2. Am just about to cook some duck legs and headed over to your site for inspiration (there´s plenty) and am loving this récipe!

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  5. Cecile says:

    You are amazing – these look simply fabulous. And I’m glad you recently found a good Asian store not far from where you now live!! I hope winter’s treating you well. One of my sons was recently at our Pocono house and they were able to skate on the lake, which doesn’t always happen!

  6. Diane says:

    I made these wonderful duck legs tonight with udon noodles (with stir-fried mushrooms, toasted sesame seeds & scallions), chaos-cut rainbow carrots roasted with some of the duck fat that rendered out during steaming, and stir-fried bok choy. it was one of the best meals I’ve ever made! thanks so much.

  7. Diane says:

    tonight, I made this recipe with good, meaty bone-in, skin-on chicken thighs — STILL superb. thanks so much, I love this glaze! I skipped the steaming step, since I realized chicken thighs don’t need it. it worked beautifully; I received many compliments.

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