Blackened Duck Legs RecipeOrigin: Fusion Period: Modern |
Ingredients
Freshly-pared zest of 1 orange, finely shredded 
Blackened Duck Legs Preparation:Method:Bring a small pan of water to a boil and use to blanch the orange zest for 5 minutes. Drain and set aside. Meanwhile combine the star anise and the garlic in a mortar and crush together before adding the olive oil and mixing to a paste. Combine the honey, soy sauce, sesame oil, sugar and vinegar in a bowl and whisk briskly until smooth. Stir-in the garlic paste then season with salt and black pepper before adding the orange strips. Arrange the duck legs in a roasting tin and pour the marinade over them, ensuring you turn to coat. Place in an oven pre-heated to 200°C and roast for 20 minutes before turning the meat over, basting with the glaze and returning to the oven to cook for a further 20 minutes. Remove the duck from the oven and leave to cool (pour or scrape the glaze into a bowl). Heat your barbecue and when hot brush the reserved glaze over the duck legs then place on the barbecue and cook for about 10 minutes per side. When turning brush with more glaze. Serve hot from the barbecue. |
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