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

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!