Ingredients
12
12 servings
- •2 duck legs
- •4 cups boiling water
- •6 tablespoons soft brown sugar
- •⅔ cup rice vinegar
- •½ cup spring onion, chopped
- •½ cup ginger, finely diced
- •4 tablespoons salt
- •2 tablespoons five spice
- •2 tablespoons soft brown sugar
- •12 chinese pancakes
- •¼ cup hoisin sauce
- •4 spring onions, shredded
- •1 cucumber, thinly sliced
Instructions
- Lightly score into the skin of the duck legs.
- In boiling hot water, add vinegar and sugar. Stir.
- Submerge the duck legs in the glaze mix for 20 seconds.
- Preheat the oven to 160°C (320°F).
- Pad dry the duck legs with kitchen roll.
- Mix well all the marinade ingredients.
- Give the duck legs a good rub in the marinade.
- On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
- Roast the duck legs for 30 minutes on 160°C (320°F).
- Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
- Rest the duck legs for 10 minutes, then shred them with two forks.
- Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 285
- Carbohydrate: 41g
- Fat: 6g
- Fiber: 1g
- Protein: 14g
- Sugar: 16g
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