Another very successful and simple recipe for my favorite baked duck legs. You get oven-roasted, flavorful Chinese-style legs.
If this is your first time on my blog, be sure to try this recipe for Baked Duck Legs with Potatoes, Apples and Tangerines – it’s everyone’s favorite.
So, Chinese-style baked duck legs in black bean sauce with oranges and honey.
How does it taste? For the marinade, we add honey, oranges, and a mixture of 5 spices. You get an aromatic, spicy Chinese-style flavor. The 5-spice blend, which contains cinnamon, cloves, and anise along with citrus notes, turns into a charming New Year’s Eve fragrance.
The black bean sauce is simultaneously sweet, salty, and tangy. It’s made from fermented beans and includes garlic, ginger, and soy sauce. It all goes great with duck. And look at that brown reddish color. It’s very beautiful.
Not only can you coat roasted duck legs with this marinade, you can even cook the whole duck.
Garnish: You can use more than just carrots and broccoli as a garnish. It’s great with yams, apples, onion slices, and, of course, you can bake duck legs with potatoes.
So, how do you cook these duck legs in the oven?
Duck Legs Baked in Black Bean Garlic Sauce with Oranges and Honey
|PREP TIME||COOK TIME||MAKES|
|10 minutes||2.5 hours||4 servings|
INGREDIENTS (serves 4)
- 4 duck legs
- 3 tbsp black beans
- 3 tbsp honey
- 1 tsp Chinese mix Five-spice powder
- 2 tbsp vegetable oil
- 1 small orange
- 300 g (11 oz) small carrots
- 1 head of broccoli
- Take the duck legs out of the refrigerator ahead of time to warm them up to room temperature. For at least 30 minutes.
- Prepare the marinade. Remove the zest from the orange with a special knife or a fine grater. Squeeze out the juice. You should get about 4 tablespoons.
- Blend together the orange zest and juice, honey, black bean sauce, Chinese mix Five-spice powder, and vegetable oil.
- Brush marinade on all sides of the legs with a cooking brush. Place skin side down in a large baking dish. Place it in a cold oven. Heat the oven to 180°C / 355°F .
- Turn the legs over after 30 minutes. Brush with marinade. Then turn the legs every 15 minutes. Brush each time with marinade using a cooking brush. Pour 1-2 tbsp of water into the baking dish if the marinade starts to burn.
Duck legs are cooked to softness in 1.5-2 hours, depending on the duck’s age and breed or producer. Check readiness with a knife or wooden skewer. It should go in easily, and the meat should separate from the bone. For the last 15-25 minutes of cooking, bake the legs skin-side up to get browned, crispy skin.
- Vegetables. If your carrots are large, cut them into sticks. If they are small, leave intact.
- Put the carrots in boiling salted water and simmer for 5 minutes. Add the broccoli florets and cook for 2 minutes. Toss the vegetables into a colander and rinse with cold water to stop the cooking process.
- When the duck legs are soft, about half an hour before the end of cooking, add the vegetables to the baking dish and coat with the released fat. Place the legs skin side up and bake until the vegetables are cooked. Remember that the vegetables should remain slightly crispy.
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