Thread: Looking for duck leg ideas

Peking duck - whole duck, not just legs. (I've had a few in Peking/Beijing, and this is close)


Big pot . Add 3 L water, 3 inch ginger sliced, 3 tbl corn flour or rice flour, 3 tbl rice cooking wine, 3 tbl soy sauce, 3 teaspoons 5 spice powder. Bring to broil. Hold duck above and ladle the liquid over the duck for 6 minutes. Then hang duck in windy spot for 9 - 12 hours. Into oven at highest setting for 30 ish mins. Rest for 15. Slice thin and scoff with green onions and hoison sauce, and pancakes or Mexican tortillas.

This is great for a whole duck - Peking style, - not sure how it would go on legs only.

Originally Posted by Beaker

Peking duck - whole duck, not just legs. (I've had a few in Peking/Beijing, and this is close)


Big pot . Add 3 L water, 3 inch ginger sliced, 3 tbl corn flour or rice flour, 3 tbl rice cooking wine, 3 tbl soy sauce, 3 teaspoons 5 spice powder. Bring to broil. Hold duck above and ladle the liquid over the duck for 6 minutes. Then hang duck in windy spot for 9 - 12 hours. Into oven at highest setting for 30 ish mins. Rest for 15. Slice thin and scoff with green onions and hoison sauce, and pancakes or Mexican tortillas.

This is great for a whole duck - Peking style, - not sure how it would go on legs only.

I think you and my Wife should breed
Prob better to enter MasterCheif