Grilled asian duck legs (Char Siu)

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



  • 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



  • 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!