Ok before you read the title and wonder why there is a duck breast in my picture instead of a leg. I did go to the store to get legs but they only had 2 left and they looked like they had seen better days. I had planned on making this as part of my recipe swap this month as I have had this one saved for ages and have just not got round to trying it. The marinade is awesome and the flavour it imparts is just wonderful I accidentally got side tracked and over cooked my breast. I was really annoyed as I thought I had ruined them but thank god for the marinade because they were still very moist. If you would like to see more photos or reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2kg Duck legs
3 Garlic cloves, crushed
2 Star anise
1/2 Teaspoon cinnamon
1/2 Teaspoon red chili pepper flakes
2 Teaspoons sesame oil
3 Tablespoons soy sauce
3 Tablespoons sweet chili sauce
2 Tablespoons rice wine vinegar
4 Tablespoons green ginger wine

Method

1. Marinate duck in remaining ingredients for about 8 hours (from the morning until dinner time is good). Turn occasionally through the day.

2. Heat oven to 160c/330f.

3. Remove the duck from the marinade and lay on a foil lined baking sheet.

4. Bake for 2 hours or until very tender.

5. You may need to pour off the fat a couple of times during the cooking time.

Serve with rice or noodles, I served ours over braised cabbage

All photos taken by me unless otherwise stated.