Slow Roast Duck Legs in Hoisin Citrus Sauce


Duck legs 4
Onions, sliced  2
Orange juice  100ml
Water 4Tbsp
Large orange, zested  1 pc
Orange, peeled & segmented  2 whole
Flat leave parsley, chopped


1 Prick duck legs with a fork and marinade with Lee Kum Kee (Professional) Hoisin Sauce . Set aside for at least 30 minutes.
2 Pre-heat oven to 160C. Line bottom of oven-proof dish with sliced onions, top with marinated duck then add orange juice and water and all the marinade into dish and place in oven. Cover dish with tin foil and return to oven and cook for an hour.
3 When duck is cooked, remove foil and drain half the oil from dish. Add orange segments.
4 Turn grill on and grill duck legs for 2 minutes, then baste and grill for another 1 minute.
5 Garnish with flat leave parsley and orange zest before serving. Serve with potato boulangere and side salad.
Serves   4 
2.25 HRS
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