Grilled asian duck legs (Char Siu)

Name: Grilled asian duck legs (Char Siu)
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 duck legs without back (about 225g each); 1/3 cup (80 ml) hoisin sauce; 1/3 cup (80 ml) blond beer; 2 tablespoons (30 ml) olive oil; 2 tablespoons (30 ml) honey; 2 tablespoons (30 ml) tamari soy sauce; 2 tablespoons (30 ml) finely grated fresh ginger; 1 tablespoon (15 ml) maple syrup; 1 tablespoon (15 ml) grilled sesame oil; 1 tablespoon (15 ml) sriracha; 3 large garlic cloves, finely chopped; 1 1/2 teaspoon (7.5 ml) Chinese five-spices; 1 teaspoon (5 ml) 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 I do not suggest

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Ingredients

4 duck legs without back (about 225g each)
1/3 cup (80 ml) hoisin sauce
1/3 cup (80 ml) blond beer
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) tamari soy sauce
2 tablespoons (30 ml) finely grated fresh ginger
1 tablespoon (15 ml) maple syrup
1 tablespoon (15 ml) grilled sesame oil
1 tablespoon (15 ml) sriracha
3 large garlic cloves, finely chopped
1 1/2 teaspoon (7.5 ml) Chinese five-spices
1 teaspoon (5 ml) 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 (150 °C).
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!