Crispy Muscovado and Hoisin Duck Legs

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

You will need

2 – Duck legs

The marinade

50 Ml - Hoisin Sauce

The juice of 1 - Orange

1 desert spoon - Muscavado Sugar

The sauce

The Marinade

1 ½ dessertspoons - Plain Flour

100 Ml - Red Wine

50 Ml - Water

Freshly ground black pepper

10 Gm - Butter

The crispiness

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.

 Now add the wine and mix well then add the water stirring all the time, add the butter then season with a little freshly ground black pepper and simmer on a low heat for about 10 minutes.

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.