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Roasted Duck Legs with Black Pepper Sauce

Juicy Roasted Duck Legs with Black Pepper Sauce Magic

This Roasted Duck Legs with Black Pepper Sauce recipe offers a delightful fusion of flavors and simplicity in preparation.
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Prep Time 15 minutes
Cook Time 45 minutes
Marination Time 1 hour
Total Time 2 hours
Servings: 4 legs
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Duck Legs
  • 4 legs Duck Legs Choose high-quality duck legs for a richer flavor
  • 1 teaspoon Salt Essential for marination
For the Marinade
  • 2 tablespoons Ginger Fresh or paste
  • 4 tablespoons Rice Wine or Sake Dry sherry is a great substitute
  • 2 tablespoons Black Peppercorns Adjust for spice preference
  • 4 cloves Garlic Minced for depth of flavor
For the Sauce
  • 4 tablespoons Light Soy Sauce Use low-sodium for a healthier option
  • 2 tablespoons Oyster Sauce Hoisin sauce can be vegan alternative
  • 2 tablespoons Shaoxing Wine Dry sherry can be used as a substitute
  • 1 teaspoon Sugar Adjust to taste
  • 1 tablespoon Sesame Oil Vegetable oil can be a substitute
  • 1/2 cup Water Use to thin out the sauce

Equipment

  • Oven
  • baking sheet
  • Wire Rack
  • Saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Lightly pierce and score the meat side of the duck legs. Rub them with ginger, salt, and rice wine, and let marinate for 10-15 minutes.
  2. Combine remaining ginger, crushed black peppercorns, minced garlic, light soy sauce, oyster sauce, Shaoxing wine, sugar, and sesame oil in a bowl. Add duck legs and marinate for at least 1 hour or overnight.
  3. Preheat oven to 400°F (205°C). Arrange duck legs skin-side up on a wire rack over a foil-lined baking sheet. Roast for about 35 minutes.
  4. Pour reserved marinade into a saucepan, add splash of water, and simmer for about 10 minutes until thickened.
  5. Plate roasted duck legs and drizzle with hot black pepper sauce. Serve with steamed jasmine rice or roasted potatoes.

Nutrition

Serving: 1legCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 1200mgPotassium: 500mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 1mgCalcium: 25mgIron: 2mg

Notes

Marinate overnight for best flavor and ensure skin is dry before roasting for maximum crispiness.

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