8 pcs. duck leg
1 letter Mandala Five-spice
Hoisin sauce (viscous sweet soy sauce)
3 cloves of garlic
What to do
Basically, this is probably one of the easiest dish to do, it almost makes itself.
Chop the garlic and squeeze the lemon juice over. Pour Hoisin Sauce into a small saucepan and gently heat it up with lemon and garlic.
While the sauce is being warmed, trim the duck legs. Feathers, excess fat etc. is removed. Put them in the oven with a piece of parchment underneath (remember parchment as the duckweed will drizzle).
Now we are ready for seasoning the duck legs. Brush the duck legs with the heated sauce. And then the Five-Spice is sprouted / rubbed over, in, and around the meat.
May be repeated several times, also during frying.
The meat is “roasted”, with relatively low heat for a long time, the chef in the house prefers 6-8 hours at 115-125 degrees. And finally before serving, turn up the oven to 250 degrees for approx. 12-15 minutes, wich gives the ducklegs crisp skin
Serving Tips: Warm the excess Hoisin sauce, and serve it with Basmati rice. And for example some soya glazed carrots with sesame, or grilled peppers. Top it off with coriander leaves, and/or roasted Cashews, and finely chopped onions.
Tip: Make plenty of duck legs, they can be stored in a glass, with fat, such as coconut oil. Just take them out as you need them. Just put them in the oven and heat it through. A form of Confitated duck legs, which is really good, on top of a salad too.