Grilled asian duck legs (Char Siu)

Name: Grilled asian duck legs (Char Siu)
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 duck legs without back (about 225g each); 1/3 cup hoisin sauce; 1/3 cup blond beer; 2 tablespoons olive oil; 2 tablespoons honey; 2 tablespoons tamari soy sauce; 2 tablespoons finely grated fresh ginger; 1 tablespoon maple syrup; 1 tablespoon grilled sesame oil; 1 tablespoon sriracha; 3 large garlic cloves, finely chopped; 1 1/2 teaspoon Chinese five-spices; 1 teaspoon red food coloring; Chopped fresh chives to serve; Salt and pepper from the mill

Preparation 10 min
Refrigeration 3 h
Cooking 1 h 10 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
Comments

These grilled asian duck legs ( Char Siu ) are pretty amazing. The marinade is spicy without removing the magical taste of the duck. The addition of the red dye is not mandatory but is traditional. Bon appétit !

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Ingredients

4 duck legs without back (about 225g each)
1/3 cup hoisin sauce
1/3 cup blond beer
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons tamari soy sauce
2 tablespoons finely grated fresh ginger
1 tablespoon maple syrup
1 tablespoon grilled sesame oil
1 tablespoon sriracha
3 large garlic cloves, finely chopped
1 1/2 teaspoon Chinese five-spices
1 teaspoon red food coloring
Chopped fresh chives to serve
Salt and pepper from the mill

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Preparation

In a large bowl, pour all the ingredients for the marinade then season with salt and pepper. Mix well.
Place the duck legs in a large, airtight container and pour half of the marinade over them. Massage to coat and close the dish. Reserve in the fridge for 3 hours minimum, or even better, all night. Shake from times to time. Reserve the rest of the marinade in the fridge as well.
Preheat the BBQ to medium temperature, about 300°F.
Close a fire and place the duck legs on the closed fire for indirect cooking. Cook for 1 hour, basting occasionally.
Increase the fire at maximum and cook for about 10 minutes, basting constantly, until the thighs are well roasted. Flip mid-cooking. Serve immediately and garnish with fresh chives!

Our sommeliers suggest

TORUS MADIRAN

This classique Madiran signed Alain Brumont has accents of blackcurrant, blackberry and graphite. Perfect to serve with a solid dish like these duck breasts. See the product

SAINT-CHARLES, LA SOUCHE, 3.5%

Brown with low alcohol content, the Saint-Charles will seduce you with its slightly toasted notes and aromas of cranberries and grapes. The classic roast of this style of beer will remind the gilding of the skin of the bird. The alcohol content of the beer will allow you to drink some to enjoy your meal longer! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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