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Roasted Duck Legs with Black Pepper Sauce

Roasted Duck Legs with Black Pepper Sauce for Memorable Meals

Experience Roasted Duck Legs with Black Pepper Sauce, a delightful dish with rich flavors perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 2 hours
Total Time 3 hours
Servings: 4 legs
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Duck
  • 4 legs Duck Legs One leg per person provides a generous serving.
  • 2 tablespoons Ginger Use fresh ginger for the best flavor.
  • to taste Salt Adjust according to your taste preferences.
  • 2 tablespoons Rice Wine or Sake Adds depth; dry white wine can be used if needed.
For the Marinade
  • 1 tablespoon Whole Black Peppercorns Adjust for heat.
  • 3 cloves Garlic Minced for enhancing flavors.
  • 4 tablespoons Light Soy Sauce Opt for low-sodium for a healthier choice.
  • 2 tablespoons Oyster Sauce Substitute with hoisin for a twist.
  • 2 tablespoons Shaoxing Wine Dry sherry is a good substitute.
  • 1 tablespoon Sugar Adjust according to preference.
  • 1 tablespoon Sesame Oil Replace with vegetable oil if necessary.
For the Sauce
  • 1 cup Water To adjust the sauce's consistency.

Equipment

  • Oven
  • mixing bowl
  • baking tray
  • metal rack
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 205°C (400°F) and prepare your duck legs by lightly piercing the meat and scoring the skin.
  2. Combine remaining grated ginger, whole black peppercorns, minced garlic, light soy sauce, oyster sauce, Shaoxing wine, sugar, and sesame oil in a bowl to create the marinade.
  3. Pat duck legs dry and coat with the marinade, then refrigerate for 1-2 hours or overnight for deeper flavor.
  4. Allow the marinated duck legs to return to room temperature while preheating the oven to 205°C (400°F).
  5. Line a baking tray with aluminum foil and place a metal rack on top. Arrange the duck legs skin-side up and roast for approximately 35 minutes.
  6. Prepare the sauce by heating the reserved marinade and adding water until desired consistency is reached, simmering for about 10 minutes.
  7. Serve the roasted duck legs with the warm black pepper sauce drizzled on top.

Nutrition

Serving: 1legCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

For maximizing flavor, consider marinating overnight. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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