Cantonese roast duck legs

Cantonese roast duck legs

By
From
Chinese Unchopped
Serves
2
Prep
15 mins
Cooking time
40 mins
Photographer
Martin Poole

I once had a customer who really tested my knowledge. It seemed he cooked Chinese food at home more times in a week than I did, yet he still wanted to come for lessons. He was such an enthusiast he even went as far as hanging a whole duck in his airing cupboard overnight, in with the clean bath towels and all. Needless to say his wife was not so enthusiastic! This recipe, a simplified version of the classic Cantonese roast duck and rice, is a great way to try something new – without ruining your clothes, towels or marriage…

Ingredients

Quantity Ingredient
2 duck leg and thigh joints

The marinade

Quantity Ingredient
a thumb-size piece ginger
1 spring onion
4 tablespoons honey
4 tablespoons red rice vinegar or red wine vinegar
1 tablespoon oyster sauce
1/2 tablespoon hoisin sauce
2 tablespoons shaoxing rice wine
1/2 teaspoon chinese five-spice

To serve

Quantity Ingredient
Glazed Chinese greens with oyster sauce

Method

  1. Finely slice the ginger and spring onion and place in a bowl along with the rest of the marinade ingredients. Mix together well.
  2. Bring a saucepan of water to the boil, add the duck legs and blanch for 3 minutes. Remove from the pan and cool under cold running water, then drain and add to the marinade. Using your hands, massage the marinade into the duck pieces until evenly coated. Cover the bowl with clingfilm, transfer to the refrigerator and leave to marinate overnight.
  3. Preheat the oven to 160°C.
  4. Spoon the ginger and spring onion pieces from the marinade (reserving the liquid in the bowl) onto the bottom of a roasting tray and place the duck legs on top. Roast in the oven for 40 minutes, basting the legs with the reserved marinade every 10 minutes with a brush, until the skin is nicely caramelised.
  5. Using a large, sharp knife or chopper, cut the duck legs into 2cm-thick pieces through the bone (see Tip), and place on top of a bed of steamed jasmine rice. Serve with some Glazed Chinese Greens.

Tip:

  • When chopping through the bones of the duck legs, slice through the meat first, until you hit the bone. Now give the top of your cleaver or knife a good hit with either your palm or a rolling pin to cut through the bone cleanly. This way will mean you don’t have apply too much pressure with your bare hands and won’t end up hacking away at the meat.
Tags:
Chinese
School of Wok
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again