Crispy Duck Legs

Crispy Duck Legs are a delightful Chinese supper dish featuring succulent, tender meat with a perfectly crispy skin. The rich flavors of soy sauce, five-spice powder, and ginger complement the duck, making it an irresistible meal.

Ingredients

• Duck legs - 2 pieces (approximately 400g each)
• Soy sauce - 60ml
• Hoisin sauce - 30ml
• Rice vinegar - 15ml
• Honey - 15g
• Five-spice powder - 5g
• Fresh ginger - 10g, grated
• Garlic - 2 cloves, minced
• Sesame oil - 10ml
• Salt - 5g
• Black pepper - 2g
• Scallions - 2 stalks, chopped for garnish

Steps

1. In a bowl, combine soy sauce, hoisin sauce, rice vinegar, honey, five-spice powder, grated ginger, minced garlic, sesame oil, salt, and black pepper to create a marinade.
2. Place the duck legs in a resealable plastic bag or a shallow dish and pour the marinade over them, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
3. Preheat your oven to 180°C (350°F). Remove the duck legs from the marinade and pat them dry with paper towels.
4. Place the duck legs skin-side up on a wire rack set over a baking sheet. This allows air to circulate around the legs, helping to crisp the skin.
5. Bake in the preheated oven for 1 hour, then increase the temperature to 220°C (425°F) and bake for an additional 15-20 minutes, or until the skin is golden and crispy.
6. Once cooked, remove the duck legs from the oven and let them rest for 10 minutes before serving. Garnish with chopped scallions.

Nutrition

• Calories: 620
• Protein: 37 g
• Carbs: 18 g
• Fiber: 0 g
• Sugar: 7 g
• Sodium: 1200 mg
• Cholesterol: 150 mg
• Total Fat: 45 g
• Saturated Fat: 12 g
• Unsaturated Fat: 30 g
• Water: 0.15 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals, including iron and zinc.

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