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Roasted Duck Legs with Black Pepper Sauce Recipe

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4.6 from 6 reviews

This recipe for Roasted Duck Legs with Black Pepper Sauce features tender duck legs marinated in a flavorful blend of ginger, black pepper, garlic, soy and oyster sauces, then roasted to perfection with crispy golden skin. The accompanying black pepper sauce enhances the dish with a savory, slightly spicy kick, making it an impressive and delicious main course perfect for a special meal.

Ingredients

Duck Legs

  • 4 duck legs
  • 2 oz ginger, peeled and crushed, divided
  • 1/4 teaspoon salt
  • 1/4 cup rice wine or sake

Marinade and Sauce

  • 1-2 tablespoons whole black peppercorns, crushed
  • 2 tablespoons lightly crushed garlic
  • 1/4 cup light soy sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons Shaoxing wine
  • 1 teaspoon sugar (to taste)
  • 2 teaspoons sesame oil (or replace with vegetable oil)
  • 1/2 cup water

Instructions

  1. Prepare the Duck Legs: Lightly pierce the meat side of the duck legs and score the skin without cutting through it to help render fat during roasting.
  2. Marinate Initial: In a large bowl or tray, rub the duck legs with half of the crushed ginger, all the salt, and rice wine or sake. Let sit for 10-15 minutes to tenderize and infuse flavor.
  3. Make the Marinade: In a mixing bowl, combine the remaining crushed ginger, crushed black peppercorns, garlic, light soy sauce, oyster sauce, Shaoxing wine, sugar, and sesame oil. Stir well to create the marinade base.
  4. Marinate Duck Legs: Pat the duck legs dry. Pour about 6 tablespoons (90 ml) of marinade into a shallow plate or tray just large enough to hold the legs in a single layer. Arrange the duck legs skin side up and marinate the meat side by pouring approximately 1½ tablespoons of marinade over each leg. Avoid getting marinade on the skin, and if some contacts the skin, pat it dry. Marinate for about 1 hour or refrigerate overnight for deeper flavor.
  5. Preheat Oven and Prepare for Roasting: Preheat your oven to 205°C (400°F). Place the duck legs skin-side up on a wire rack set over a foil-lined baking sheet to allow fat to drain and skin to crisp.
  6. Roast the Duck Legs: Roast the duck legs for about 35 minutes or until cooked through. To crisp the skin, move the duck legs to the upper oven rack and set to broil or increase the temperature to 220°C (425°F) for the last 10 minutes, until skin is golden brown and crispy.
  7. Prepare Black Pepper Sauce: While duck roasts, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat, then add 1/2 cup water. Cover and simmer gently for 10 minutes to combine flavors and reduce slightly. Taste and adjust seasoning by adding more soy sauce or sugar as desired.
  8. Serve: Plate the roasted duck legs and drizzle the warm black pepper sauce over them. Serve immediately for best flavor and texture.

Notes

  • Crushing whole black peppercorns fresh enhances their aroma and flavor—use a mortar and pestle or spice grinder for best results.
  • Marinating the duck legs overnight will yield a more intense and tender result but 1 hour is sufficient for a quicker preparation.
  • Using a wire rack allows fat to render away and promotes crisp skin; do not skip this step.
  • Adjust sugar in the sauce to taste if you prefer a slightly sweeter or more balanced sauce flavor.
  • If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
  • For oil substitute, vegetable oil can be used instead of sesame oil if a milder flavor is preferred.

Find it online: https://freshfromkitchen.com/roasted-duck-legs-with-black-pepper-sauce-recipe/