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Crispy Duck

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Crispy Duck

Post  curryfan on 25.10.10 15:27

Hello All,

My first attempt at cooking in a Halogen Oven was pretty successful, on Saturday I made Aromatic Crispy Duck Legs. Below is the recipe and cooking times I used. Incidentally, I used a JML 10L oven, bought last week and 4 Duck Legs.

I have previously made similar dishes in a conventional oven but with the HO no mess to clean after and the duck was more tender than usual.

Tip for less cleaning when cooking on a rack:

Get a shallow oven proof dish that will sit inside the bowl but let the rack stand inside, cover with foil and place in the bottom of the bowl, place the rack on top and any sticky juices that might drip will drip on to the foil, when cooking is finished remove the the foil, easy!! Very Happy Very Happy Very Happy

Recipe for Aromatic Crispy Duck Legs (4)

For the marinade:

2 Tsp – Five Spice Powder
5 x Spring Onions, roughly chopped
15mm piece of Ginger, finely chopped
1 – Clove of Garlic, finely chopped
2 Tbs – Soy Sauce
1 Tbs – Balsamic Vinegar
1 Tbs – Sweetener or 2 Tbs Honey if you prefer
¼ Tsp – Salt
Juice of ½ Orange


1. Cut off excess fat from Duck Legs.
2. Slit the skin, try not to cut the flesh too much or prick with a sharp pointed fork.
3. Mix all the marinade ingredients in a large bowl and place the duck legs in the bowl, make sure that the marinade is mixed well into the duck, cover the bowl and place in the fridge for at least 6 hours, 1 day preferable.
4. Take 4 pieces of tin foil, large enough to parcel each duck leg.
5. Place marinated duck in middle of foil, skin down, add a couple of teaspoons of marinade to each parcel and wrap tightly, take care not to pierce the foil with the leg.
6. Place each parcelled leg on the lower rack of the HO.
7. Set heat to 180 and cook for 1 hour, reduce heat to 160 and cook for a further 45 minutes.
8. Remove parcels from HO.
9. Remove duck legs from parcels.
10. Replace lower rack with upper rack, place legs skin side up on rack and heat for 10 – 15 minutes (180 deg) or until skin is crispy.

Remove and shred with a fork. Serve with Hoisin sauce, finely julienned leeks and cucumber with Chinese pancakes. Bliss!! cheers

If you like it spicy like me, then add 1 or 2 Red Chillies to the marinade.

curryfan

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Join date : 2010-10-21

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Re: Crispy Duck

Post  Admin on 25.10.10 16:41

thank you

thank you for for taking the time to post this yummy recipe.

I leave it for June to add a copy to the A to Z recipe section. Smile

and thank you for sharing your experiences and tips.

It is our generous members who make this forum what it is - UNIQUE

We appreciate your contributions Curryfan

you are a star


Admin
Admin

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Re: Crispy Duck

Post  junie on 27.10.10 18:52

Hi Curryfan

Thank you for your delicious sounding recipe. We do appreciate it when our members take the time to share a recipe with us. I'll add it to the A-Z so that it will remain easy to find for all members.

Thanks for the clean-up tip too. Lining the bottom of the bowl with foil works too - depending on what you are cooking - easier to use the cooking juices with your method though.

flowerz

junie

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Re: Crispy Duck

Post  Dorismay on 28.10.10 4:59

Your recipe sounds yummy Curryfan. Chef

Dorismay

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Re: Crispy Duck

Post  curryfan on 28.10.10 15:33

It was very nice when I maded it last Saturday, like I said I had made in a conventional oven before but this was more tender.

This recipe is one I have played with but it is fairly similar to what you get in a chinese takeaway.

If you try it let me know how it was, if you like it I'll try and convert some more of my recipes beer

curryfan

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Re: Crispy Duck

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