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Roasted Duck Legs with Black Pepper Sauce

These roasted duck legs with black pepper sauce are suitable for either daily meals or special occasions. They can be put on both Asian and Western dinner tables.

Prep Time
20 mins
Cook Time
20 mins
Marinating Time
1 hr
Total Time
2 hrs
Servings: 4 people
Calories: 468 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 4 duck legs
  • 2 oz ginger, peeled and crushed, divided
  • 1/4 teaspoon salt
  • 1/4 cup rice wine or sake
  • 1-2 tablespoons whole black peppercorns, crushed (see Notes for more details)
  • 2 tablespoons lightly crushed garlic
  • 1/4 cup light soy sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons Shaoxing wine
  • 1 teaspoon sugar (to taste)
  • 2 teaspoons sesame oil (or replace with vegetable oil)
  • 1/2 cup water

Instructions

    Cup of Yum
  1. Lightly pierce the meat side of the duck legs and score the skin. Avoid cutting through the skin.
  2. In a large bowl or tray, rub the duck legs with half of the crushed ginger and all of the salt and rice wine (or sake). Set aside for 10-15 minutes.
  3. In a mixing bowl, add the remaining crushed ginger, crushed black peppercorns, garlic, light soy sauce, oyster sauce, shaoxing wine, sugar and sesame oil. Stir to combine.
  4. Pat dry the duck legs. Use a shallow plate or tray which is large just enough to snuggle the duck legs on a single layer. Add about 6 tablespoons (90ml) of the marinade to the plate/tray. Then arrange the duck legs on a single layer to marinate the meat side. Alternatively, pour 1½ tablespoons of marinade over the meat side of each duck leg, then place them skin side up.
  5. If some of the marinade gets onto the skin of the duck legs, pat dry. Marinate for about an hour (or you can marinate overnight in the refrigerator). Reserve the remaining marinade to make the black pepper sauce later.
  6. Preheat the oven to 205°C (400°F). Arrange the duck legs skin-side up on a wired rack over a baking sheet lined with foil. Roast for about 35 minutes or until just cooked through. During the last 10 minutes in the oven, you can move them to the upper rack and switch to broil, or increase the heat to 220°C (425°F) to help the skin turn golden brown.
  7. While roasting the duck legs, transfer the reserved marinade to a small saucepan. Place over medium heat and once it starts to simmer, add the water. Adjust the heat and let the sauce simmer with the lid on for about 10 minutes until the flavors are combined and the sauce has reduced slightly. Taste and adjust to your liking with more soy sauce or sugar if desired.
  8. Transfer the roasted duck legs to serving plates and pour the sauce over them. Serve right away.

Notes

  • If you are short on time, it is okay to skip the first two steps.
  • Use more or less black peppercorns depending on how hot you want the sauce to be.
  • You can serve these roasted duck legs with black pepper sauce and either steamed rice or roasted/boiled potatoes on the side.

Nutrition Information

Calories 468kcal (23%) Carbohydrates 10g (3%) Protein 49g (98%) Fat 22g (34%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Cholesterol 197mg (66%) Sodium 1396mg (58%) Potassium 150mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 14IU (0%) Vitamin C 5mg (6%) Calcium 46mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 468

% Daily Value*

Calories 468kcal 23%
Carbohydrates 10g 3%
Protein 49g 98%
Fat 22g 34%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Cholesterol 197mg 66%
Sodium 1396mg 58%
Potassium 150mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 14IU 0%
Vitamin C 5mg 6%
Calcium 46mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.