Glazed Asian Duck Legs

Ingredients

4 Angelakis Duck legs

100 ml Oyster sauce

100 ml Ketjap manis (sweet soy

¼ cup brown sugar

1 cinnamon stick

1 tsp ground cinnamon

1 tsp Chinese five spice

4 star anise

½ tsp white pepper

Pinch of sea salt

Method

Combine oyster sauce, ketjap manis, brown sugar, cinnamon, cinnamon stick, star anise, Chinese five spice, white pepper and sea salt in a small saucepan. Over a medium heat, bring to the boil, simmer until the sugar has dissolved, refrigerate until cold. Pour over the duck legs and marinate for at least 5 hours or overnight in the fridge.

Remove the duck legs from the marinade, reserve marinade and place into a small saucepan, bring to the boil and simmer gently for 2 minutes. Prick the skin of the legs with a fork and lay in a single layer in a steamer basket. Steam over simmering water for one hour.

Preheat an oven to 160℃

Place the duck legs on a tray lined with baking paper. Brush the legs with the remaining marinade and bake in the oven for 40 minutes until the legs are brown and crispy. Baste every 10 minutes with the marinade.

Serve the duck legs with wok tossed Asian greens and steamed rice.

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