- Serves: 8
- Cook Time: 1 hour 10 minutes plus lighting barbecue
- Prep Time: 20 minutes plus cooling
- Effort: medium
- rind of 1 oranges, sliced into matchstick strips
- 1 star anise
- 2 cloves garlic, chopped
- 1 tbsp extra virgin olive oil
- 3 tbsp chestnut honey
- 1 tbsp tamari, (wheat-free soy sauce)
- 1 tsp toasted sesame oil
- 2 tsp black molasses sugar
- 1 tbsp sherry vinegar
- 8 duck legs
- black pepper
1. Preheat the oven to 200°C/gas 6.
2. Bring a small saucepan of water to the boil. Throw in the orange shreds and blanch for 5 minutes. Drain and set aside.
3. Crush the star anise with the garlic, using a pestle and mortar. Mix in the olive oil.
4. Put the honey, tamari, sesame oil, sugar and vinegar in a bowl and mix well to form a glaze.
5. Stir the garlic mixture into the glaze. Season with salt and pepper, then add the orange shreds.
6. Place the duck legs in a roasting pan. Pour the glaze over them, turning to coat.
7. Roast for 20 minutes, then turn legs over and baste with the glaze. Roast for another 20 minutes.
8. Remove the duck from the oven and leave to cool. Scrape the glaze into a bowl and set aside.
9. Light the barbecue about 1 hour before you want to eat. The fire is ready when the coals are uniformly covered with pale grey ash - about 35 minutes.
10. Brush the reserved glaze over the duck legs and finish cooking them on the barbecue - about 20 minutes. Turn them halfway through and brush with the glaze.
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