Name: Slow-roasted duck legs marinated in lemongrass
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Ingredients: 4 duck Marylands (about 220gm each), trimmed of fat; To serve: coriander leaves and lime wedges; Lemongrass marinade; 60 ml (¼ cup) oyster sauce; 60 ml (¼ cup) golden syrup; 40 gm caster sugar; 3 garlic cloves, finely chopped; 3 lemongrass stalks, white part only, very finely chopped

Slow-roasted duck legs marinated in lemongrass

Australian Gourmet Traveller recipe for slow-roasted duck legs marinated in lemongrass by Daniel Hong from Sydney restaurant Lotus.

Serves 4

Prep

15M

Cook

1H 30M

Total

1H 45M

This marinade brings back fond childhood memories as my mother used it for pork ribs and chicken wings. We also used to eat it with just rice and cucumber. Although we use it with duck, it is a suitable marinade for most meats. You’ll need to begin this recipe a day ahead.

Ingredients

4 duck Marylands (about 220gm each), trimmed of fat

To serve: coriander leaves and lime wedges

Lemongrass marinade

60 ml (¼ cup) oyster sauce

60 ml (¼ cup) golden syrup

40 gm caster sugar

3 garlic cloves, finely chopped

3 lemongrass stalks, white part only, very finely chopped

Method

Main

1.For lemongrass marinade, mix all ingredients and 2 tbsp (20gm) sea salt in a non-reactive bowl until well combined.

2.Add duck, turn to coat, covering well with marinade, cover with plastic wrap and marinate in the refrigerator overnight.

3.Preheat oven to 160C. Drain duck from marinade, place on a wire rack over a deep roasting pan half-filled with water and roast until tender (1-1½ hours). Replenish water in pan if it evaporates. Scattered with coriander and serve with lime, red rice and kohlrabi salad to the side.