Slow-Roasted Duck Legs with Hoisin-Orange Glaze

Name: Slow-Roasted Duck Legs with Hoisin-Orange Glaze
Yield: Makes 6 light main-course servings
Cuisine: Asia
Ingredients: 2 teaspoons dark sesame oil, preferably a Japanese brand; 6 Pekin (Long Island) duck legs, including both thighs and drumsticks; 6 tablespoons Grand Marnier, or other orange liqueur such as Cointreau or Triple Sec; 6 tablespoons hoisin sauce

Preparation info

Makes
6
light main-course servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

All of us know that duck is good with orange, but when naturally sweet hoisin sauce is added, along with a little sesame oil, the duck legs take on a lovely exotic flavor with a little bit of sweetness.

Ingredients

6 Pekin (Long Island) duck legs, including both thighs and drumsticks
6 tablespoons hoisin sauce
6 t

Asia
Main course
Leftovers

Method

Put the duck legs, skin side up, in a roasting pan just large enough to hold them in a single layer and roast them at 350°F. There’s no need for preheating; you want to give the duck legs time to render their fat.

After they’ve cooked for about 1½ hours, combine the hoisin sauce, Grand Marnier, and sesame oil, and brush the glaze onto the skin side of the legs. Brush the legs with the g