When I made this recipe, I couldn't find a whole duck. But ultimately, lacquered duck legs offer a good alternative to the traditional whole duck. They cook more quickly while retaining the flavor of the crispy skin and tender flesh. We found excellent memories of our stay in Beijing, enjoying this dish with family. And of course, it's naturally gluten-free. You can accompany it with gluten-free Pekingese pancakes .
Ingredients
Preparation
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Prepare the duck legs: Dry the legs with absorbent paper. Make light cuts in the skin to help cook the fat.
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Marinade: Mix tamari sauce, rice vinegar, sesame oil, sugar, ginger, garlic, five-spice, salt and pepper. Place the duck legs in a dish and brush them generously with the marinade. Cover and leave to marinate for at least 2 hours, or overnight in the refrigerator.
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Lacquering: Heat the honey with a little water in a small saucepan to create a syrup. Brush the marinated duck legs with this mixture.
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Cooking: Preheat the oven to 180°C. Place the duck legs on a rack with a dish underneath to catch any fat that drips out. Cook for about 40 minutes, brushing regularly with the honey mixture and turning the thighs so they brown evenly. You can also cook the duck in the Ninja Foodi, in steam air fry, for 25 minutes, then in air fry for an additional 10 minutes.
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Serve: Once cooked, serve the glazed duck legs with gluten-free rice pancakes, cucumber sticks, carrots and green onions. You can also serve with a simple salad or sautéed vegetables.
