A flavorful and tender duck leg recipe with a soy-ginger glaze, perfect for a special dinner.
Combine the soy sauce, ginger wine, star anise, cinnamon stick, and minced garlic in a mixing bowl.
Let the marinade sit for a few minutes to allow the flavors to meld before adding the duck legs.
Place the duck legs in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 8 hours or overnight.
Turn the duck legs occasionally to ensure even marination.
Preheat your oven to 160°C (320°F).
Ensure the oven is fully preheated before placing the duck inside for even cooking.
Remove the duck legs from the marinade and place them on a foil-lined baking sheet.
Pat the duck legs dry with a paper towel to help them crisp up during baking.
Bake the duck legs in the oven for 2 hours, basting occasionally with the marinade.
Check the duck legs periodically to ensure they do not overcook, and remove excess fat if necessary.
Serve the duck legs hot with your choice of sides, such as rice or a fresh salad.
Garnish with chopped green onions or sesame seeds for an extra touch of flavor and presentation.
