Crispy, Twice Cooked Duck

I found the inspiration for this meal on youtube   Sounded like a great way to use the 4 enormous duck legs in the freezer.

I liked the idea of marinating then roasting the duck before deep frying.

To accompany the duck, I added an Asian coleslaw that I particularly love

Crispy, Twice Cooked Duck

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp allspice

2 tbsp sherry

2 tbsp honey

1 tbsp chilli sauce

1 tbsp soy sauce

2 cloves garlic, chopped

4 duck legs


Peanut oil for deep frying

Mix the spices, sherry, honey, chilli sauce, soy sauce and garlic together, pour over duck legs and refrigerate over night.  Remove the legs from the marinade (reserve) and roast for 30 minutes in a 400 degree Fahrenheit oven for about 30 minutes, brushing half way with the reserved marinade.  Remove the legs from the oven, allow to cool and then slice.

Coat the duck slices with flour and fry in the oil until golden.  Serve with Asian flavored coleslaw.

About cookinginsens

An American living in Burgundy, France
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19 Responses to Crispy, Twice Cooked Duck

  1. That looks wonderful, love crispy duck and noodles
    Fab photos too.

  2. ceciliag says:

    we are having duck tomorrow and I KNOW it will not be that good, though i am going to follow up on your asian coleslaw though.. very nice.. thank you rosemary..c

  3. Michelle says:

    That looks absolutely fabulous!

  4. Sherry and honey? Sounds awesome.

  5. It sounds worth buying some duck legs especially for this delicious dish – I like the idea of having duck with oriental flavours for a change.

  6. This appeals to me no end! I never EVER eat duck, since it;s so expensive. However, I might get some just for a treat 😀

  7. This Looks so tasty

  8. baobabs says:

    im drooling looking at this!!! this looks amazing!!!

  9. Pictures are looking great – forget the recipe, look at the pics!

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