SERVES 6 PREP 10 mins plus at least 1 hr marinating COOK 50 mins EASY
6 skin-on duck legs
For the marinade
2 garlic cloves, crushed or finely grated
5cm piece of ginger, finely grated
2 tbsp Shaohsing rice wine
1 tsp Chinese five-spice powder
3 tbsp golden syrup
3 tbsp hoisin sauce
1 tbsp chilli bean sauce
1 tbsp dark soy sauce
1 Put the duck legs in a bag, then add all the marinade ingredients and shake to distribute evenly. Marinate in the fridge for 1 hr.
2 Heat the oven to 180C/160C fan/ gas 4. Line a roasting tray with baking parchment. Put the duck legs (including any marinade left in the bag) skin-side up in the lined tray. Roast for 40 mins, then turn the oven up to 220C/200C fan/gas 7 and cook for a further 10 mins for medium-well done. Remove and set aside to rest for 5 mins.
3 Serve the legs whole or shred, reserving the bones.