Slow-roasted duck legs marinated in lemongrass

AT A GLANCE

  • Serves 4 people

  • 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
01   For lemongrass marinade, mix all ingredients and 2 tbsp (20gm) sea salt in a non-reactive bowl until well combined.
02   Add duck, turn to coat, covering well with marinade, cover with plastic wrap and marinate in the refrigerator overnight.
03   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.

Recipe:

DANIEL HONG

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

LIGHT, FRUITY AND SAVOURY PINOT NOIR, SUCH AS KOOYONG PINOT NOIR. , suggested by FRANCK MOREAU

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