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Barbecued Duck Legs with Maque Choux

4 duck legs
5 spice powder
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp peanut oil
1 inch grated ginger
3 cloves garlic, minced
1 star anise broken

Rub the duck legs with the 5 spice powder.  Mix together the soy sauce, vinegar, oils, ginger, garlic and star anise.  Put the legs in a zip lock and pour over the marinade.  Squish around and refrigerate overnight.
Preheat the grill to 400 F.  Brown the legs, then turn off half of the grill, place the legs on the cold side, lower the top and cook for 40-55 minutes.

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