Lunar new year

Crispy Roasted Duck Legs with Hoisin-Orange Glaze

The one consistent thing my husband wants for his birthday, year after year, is Chinese food. Forget the gifts, don’t bother with cake. Just give him Chinese food and he’s happy.

So this is on the menu this week, for his birthday, which just happens to coincide with Chinese new year.

CRISPY ROASTED DUCK LEGS WITH HOISIN-ORANGE GLAZE

  • 4 duck legs

  • olive oil

  • 1 cup orange juice

  • 1/4 cup hoisin sauce

  • 3 tablespoons honey

  • 2 teaspoons grated fresh orange peel

  • 1 teaspoon grated fresh ginger

  • 2 cloves garlic, finely chopped

  • salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Rinse and dry the duck legs and rub them with a light film of olive oil. Place them in a roasting pan, flat side up. Roast for 15 minutes. While the duck is roasting, combine the orange juice, hoisin sauce, honey, orange peel. ginger and garlic in a small saucepan and cook over medium heat briefly, stirring just until the honey has become blended in the liquid.. Set aside. When the 15 minutes are done, turn the legs round side up. Pour the orange juice mixture over the meat, cover the pan and roast for 30 minutes. Remove the cover. Reduce the heat to 350 degrees. Baste and bake for another 15 minutes or until the ducks are cooked through and the skin is crispy. 

Makes 4 servings