Oriental flavoured duck
- Preparation : 10 minutes
- Cooking : 180 minutes
- Portions : 6
- 1 Brome Lake duck
- 2 Brome Lake duck legs
- 250 ml (1 cup) soya sauce or Tamari sauce
- 250 ml (1 cup) water
- 75 ml (1/3 cup) honey
- 2 minced garlic clove
- 30 ml (2 tbsp) fresh ginger
Preheat the oven at 325˚F.
Mix the soya sauce, the water, the ginger and the garlic. Heat 1 minute in the micro-wave. Dilute the honey in the preparation.
Put the duck and the duck legs in a roaster pan and baste with the sauce. Cook covered 1 hour.
Uncover and cook 2 hours (or until the leg separates easily). Baste every 20 minutes.
Strain the duck and the duck legs and place them on a baking sheet. For crispier skin, place the duck on broil 5 to 7 minutes.
Serve with a quinoa salad with broccoli.