When I made this recipe, I couldn't find a whole duck. But in the end, glazed duck legs offer a good alternative to the traditional whole duck. They cook faster while retaining the flavor of the crispy skin and tender meat. We rediscovered wonderful memories of our stay in Beijing, enjoying this dish as a family. And of course, it's naturally gluten-free. You can serve it with gluten-free Peking pancakes .
Ingredients
Preparation
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Preparing the duck legs: Dry the legs with paper towels. Make light incisions in the skin to facilitate the rendering of the fat.
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Marinade: Combine tamari sauce, rice vinegar, sesame oil, sugar, ginger, garlic, five-spice powder, salt, and pepper. Place the duck legs in a dish and coat them generously with the marinade. Cover and marinate for at least 2 hours, or overnight in the refrigerator.
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Glazing: 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 (350°F). Place the duck legs on a rack with a tray underneath to catch the dripping fat. Cook for approximately 40 minutes, basting regularly with the honey mixture and turning the legs so they brown evenly. Alternatively, you can cook the duck in a Ninja Foodi, using the steam air fry function for 25 minutes, then air fry for an additional 10 minutes.
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Serving suggestion: Once cooked, serve the glazed duck legs with gluten-free rice pancakes, cucumber and carrot sticks, and green onions. You can also serve them with a simple salad or sautéed vegetables.
