Written By Guest Writer Main course / Recipes Oct 31, 2011 Honey-Roasted Duck Legs SHARE VIA: Facebook Twitter PinterestHoney-Roasted Duck LegsBy Nathan FongOne of my favourite items at a Chinese barbecue shop is a whole roasted duck. This is an easy home version in which I use whole duck legs (thighs and drumstick), which are available at Asian markets. Some of the fat is rendered away through steaming first, and then they’re slowly roasted to a golden brown and finished with a sublime spiced honey glaze, which is turned into a hoisin-infused dipping sauce for serving. Serves six as part of a multi-course dinner. Glaze:4 cloves garlic, smashed1-inch knob of ginger, thinly sliced3/4 tsp Chinese five-spice powder1/4 tsp finely ground white pepper1/4 tsp salt1/3 cup honey2 Tbsp light soy sauce1 Tbsp dark soy sauce1 Tbsp rice wine or dry sherry Place all ingredients into a saucepan and bring to a boil over medium heat. Remove from heat and pour through a fine mesh sieve into a bowl, pressing on solids to extract as much liquid as possible with a spoon. Allow to cool. 3/4 tsp salt2 Tbsp rice wine or dry sherry2 to 3 tsp peeled and grated fresh ginger, pressed through a fine mesh sieve to make 1 tsp juice6 whole duck legs, trimmed of excess fat2 Tbsp hoisin sauce Mix together the salt, rice wine and ginger juice until salt dissolves. Rub duck legs with marinade and place them, without overlapping, onto a shallow bowl or deep plate that will fit onto a steamer tray. Allow to marinate for 15 minutes. Fill a steamer pan with water and bring to boil over high heat. Add the steamer tray with the dish of duck legs, cover and steam for 25 minutes. Transfer legs to a plate.Set oven rack to lower third of the oven and preheat to 425°F. Place a roasting rack onto a foil-lined baking sheet. Place duck legs skin side up onto the roasting rack without crowding, and roast 35 to 40 minutes or until skin is crisp and lightly golden. If too much fat accumulates on the baking pan during roasting, remove as much fat as is needed to prevent undue smoking, then return rack to oven.When duck is ready, using tongs, lift each leg and roll into the glaze to coat evenly, holding it above the bowl to allow excess glaze to drip off. Return legs to rack and roast skin side up for 5 minutes. Coat again with glaze and roast for another 3 to 5 minutes. Remove from oven and allow to cool 10 minutes.After glazing the duck legs the second time, transfer the remaining glaze to a saucepan and stir in the hoisin sauce. Warm over medium heat adding a small amount of warm water if too thick. Pour into small serving bowl and use as a dipping sauce. Honey Plum Tomato CompoteThis rich and flavourful spread is perfect for crostinis and can be served as an appetizer or as part of a sauce for pasta or grilled chicken. It can be stored in an air-tight container for up to a week. Makes 2 cups. 1 Tbsp olive oil1 onion, coarsely chopped3 cloves garlic, finely chopped1 Tbsp chopped ginger1/2 tsp cinnamon3/4 tsp ground cumin1/2 tsp ground coriander1/4 tsp cayenne or red pepper flakesOne 28 oz tin plum tomatoes, chopped, reserving juice3 Tbsp honey2 Tbsp lemon juice1/2 tsp salt In a large saucepan, heat the olive oil over medium heat. Add onion, garlic and ginger and sauté slowly 3 to 5 minutes or until onions are translucent. Add spices and cook for 1 minute. Add chopped tomatoes, reserved juice and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes or until thick, stirring occasionally. Stir in honey, lemon juice and salt. Cook for a few minutes more. Season to taste if necessary.duckEdibleshoney SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... 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