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Roasted Duck Legs with Black Pepper Sauce

Savory Roasted Duck Legs with Black Pepper Sauce Delight

Juicy Roasted Duck Legs with Black Pepper Sauce is a dish that bridges comfort food and fine dining, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Marination Time 2 hours
Total Time 3 hours
Servings: 4 legs
Course: Main Dish
Cuisine: Asian, Modern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Duck
  • 4 legs Duck Legs One leg per person is recommended for a satisfying meal.
  • 1 piece Fresh Ginger Peeled; can substitute with ground ginger.
  • 1 teaspoon Salt Adjust to taste.
  • 1 cup Rice Wine/Sake Can be replaced with dry sherry if unavailable.
For the Sauce
  • 2 tablespoons Whole Black Peppercorns Adjust quantity to control spiciness.
  • 3 cloves Garlic Minced; fresh adds aromatic flavor.
  • 1/4 cup Light Soy Sauce Tamari works as a gluten-free alternative.
  • 2 tablespoons Oyster Sauce Use mushroom sauce for vegetarian option.
  • 2 tablespoons Shaoxing Wine Can be substituted with dry sherry or omitted.
  • 1 tablespoon Sugar Can try honey for different sweetness profile.
  • 2 teaspoons Sesame Oil Vegetable oil is a suitable replacement.
  • 1/2 cup Water Used to adjust consistency of the sauce.

Equipment

  • Oven
  • Mixing Bowl
  • Saucepan
  • Roasting tray
  • Sharp knife
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by scoring the skin of each duck leg with a sharp knife, making shallow cuts in a crisscross pattern. Marinate the legs with fresh ginger, salt, and rice wine. Let them rest for 10-15 minutes.
  2. In a mixing bowl, combine the remaining ginger, crushed black peppercorns, minced garlic, light soy sauce, oyster sauce, Shaoxing wine, sugar, and sesame oil. Whisk until well blended.
  3. Pat the duck legs dry and coat them with the marinade. Store in the refrigerator for at least 1-2 hours or ideally overnight. Reserve a small portion of marinade for the sauce.
  4. Preheat your oven to 400°F (205°C). Arrange the marinated duck legs skin-side up on a roasting tray. Roast for about 35 minutes until the skin is golden brown and crispy. Broil for an additional 10 minutes for extra crispiness.
  5. While the duck is roasting, pour the reserved marinade into a saucepan, add a splash of water, and simmer over medium heat for about 10 minutes until it thickens.
  6. Transfer the roasted duck legs to a serving platter. Drizzle the warm black pepper sauce over the duck legs and garnish with sesame seeds or fresh herbs.

Nutrition

Serving: 1legCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 75mgSodium: 600mgPotassium: 300mgSugar: 1gVitamin A: 10IUCalcium: 2mgIron: 1mg

Notes

Ensure the duck skin is thoroughly dried before roasting for crispiness. Longer marination results in deeper flavor. Watch closely during broiling to prevent burning.

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