Hoisin Glazed Duck Legs is an easy recipe take on Peking Duck. No need to whole roast a duck when you have delicious legs to sear, roast and glaze. Serve with steamed flour tortillas or just as is over rice.
I am such a big fan of duck, roasted, confit or seared. I’m all in for it. I buy my ducks from a local farm here in Montana. But if you can’t find a local source for duck, my favorite place to buy duck is from D’Artagnan.
This sweet, savory, salty, spicy little roasted duck leg is my new obsession. If you’re not into duck like I am, you can totally make this dish with chicken legs and thighs. But then you’d be missing out on the holy grail of all crispy skin. Duck is known for it’s fatty thick skin. That’s where all their fat lies and it is literally liquid delicious gold.
The trick to good crispy duck skin is slow rendering. I always start my duck in a cold pan and allow the gradual heat to pull all that fat and moisture out of the skin to crisp it up slowly. This is a good base for when you finish your duck in the oven with glazing.
This recipe is a little tedious because every 15 minutes you’re glazing your bird. But trust me, it’s worth it in the end.
Wine Pairing Recommendation: Malbec, end of story, trust me on this.
Hoisin Glazed Duck Legs
If you don't have access to duck legs, try substituting chicken.
- 2 whole Duck Legs
- Kosher Salt and Ground Black Pepper, for seasoning
- 1/3 cup Hoisin Sauce
- 2 tablespoons Soy Sauce
- 2 tablespoons Mirin Cooking Wine
- 2 tablespoons Honey
- 1 teaspoon Sambal Chili Garlic Paste
- Green Onion, chopped for garnish
- Toasted Sesame Seeds, for garnish
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Season both sides of duck legs with kosher salt and ground black pepper. In a large cast iron skillet lay duck legs skin side down. Preheat pan gradually to medium high heat. The fat will begin rendering out of the duck and crisping up the skin. About 8 minutes. Turn duck legs over and cook for 2 more minutes. Transfer pan to the oven.
- Step 3 In a small mixing bowl whisk together hoisin, soy sauce, mirin, honey, and sambal paste. Every 10-15 minutes brush the glaze over the duck skin. Cook until internal temperature is 165 degrees F and outside is sticky and glazed. About 30-35 minutes.
- Step 4 Remove and garnish with green onions and toasted sesame seeds. Serve immediately and enjoy!
Savor and Enjoy!