The duck legs need to be moist and tender while the skin has to be wonderfully crisp, so the skin is separated from the leg and cooked separately.
Crispy Muscovado and Hoisin Duck Legs
2 – Duck legs
50 Ml - Hoisin Sauce
The juice of 1 - Orange
1 desert spoon - Muscavado Sugar
1 ½ dessertspoons - Plain Flour
100 Ml - Red Wine
50 Ml - Water
Freshly ground black pepper
10 Gm - Butter
The Skin of the Duck Legs
Put all the marinade ingredients in a bowl, stirring well to dissolve the sugar.
Skin the duck legs; they are a little more difficult to skin than chicken legs you have to tease some of the skin off with a knife. Remember to keep the skin you will need it later, wrap it in cling film and put it in the fridge.
Put the legs in the marinade mixing well and place in the fridge for about 2 hours, or overnight if you like.
When the legs have marinated place in a small oven proof dish and pour over the rest of the marinade, pre heat your oven to 160°c then cover and place in the oven for 1½ hours.
When the legs are ready they should be tender and falling off the bone, take them out of the dish and leave them to rest.
Put the dish on the hob on a medium heat and add the flour then make into a paste.
While the sauce is simmering cut the skin into strips and dry fry them on a high heat for about 5 minutes turning occasionally until they are crispy, you may need to empty the fat out of the pan after about 2 minutes.
Serve with the sauce poured over and the skins laid on top.