Roast duck legs with honey balsamic glaze

Background
I love roasting duck for special occasions (anniversaries, dinner parties etc) and during the winter festivities (Thanksgiving, Christmas, Chinese New Year). I particularly like duck legs because they are moist and tasty - most importantly they can be pre-marinated and served for one or two people as well as a big party. This roast duck legs with honey balsamic glaze is one of my favourite recipes - itβs so easy to make and itβs so yummy! For Christmas and Valentineβs Day Iβd add some orange juice/zest to the marinade. Serve it with a mash or rice and a crispy salad on the side.
Ingredients
- 2 duck legs
- 2 spring onions, finely chopped
- 1 garlic cloves, minced
- 1.5 Tbsp balsamic vinegar
- 1.5 Tbsp honey (runny)
- 1 Tbsp soy sauce
- Zest & juice of Β½ orange (optional)
Instructions
- Mix the ingredients, then pour it into a freezer bag. Add the duck legs and massage them well, making sure they are well coated.
- Rest in the refrigerator for at least 2-3 hours, preferably overnight.
- Preheat the oven to 175Β°C.
- Pour a glass of water (about 1-2 centimetres) into a baking dish.
- Place the duck legs (skin-side up) on top of a metal rack ( reserve the marinade).Put the rack on top of the dish ( the meat should not touch the water).
- Bake for about 45-50 minutes, basting the duck every 10-15 minutes with the marinade .Also, turn over the duck a couple of times.
- When the duck is cooked through and golden, season the skin with salt& pepper. Turn up the heat or turn the oven to grill. Make sure the duck is skin-side up. Cook for 5-10 minutes or until the skin is crispy.
- Serve warm.
Categories
- Meal Type: - Dinner - Lunch - Main - Roast - Supper
- Cuisines: - Fusion
- Occasions: - Anniversaries - Chinese New Year - Christmas - Dinner Party - Mothers Day - Sunday Lunch - Thanksgiving - Valentine's Day
- Ingredients: - Duck & Goose
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free
- Skill Levels: - Easy
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