Ceri Jones is a food blogger specialising in pure and natural food sources. Her award winning foodie blog, 'Natural Kitchen Adventures' is a great place to find healthy inspiration.
In this recipe cashew butter, molasses and tamari are simple swaps from Peking tradition to create a gluten free hoisin sauce. Delicious smothered over duck before roasting. (Serves 4)
Step By Step Instructions
- Place the duck legs in a large saucepan, cover with water, add the tamari, root ginger and star anise. Bring to the boil, cover and simmer for 1 hour. Drain the duck and set aside*.
- Pre-heat oven to 200C, so it is ready when the duck is finished poaching.
- Meanwhile mix the cashew butter with the molasses to form a smooth paste, then loosen it up with the tamari, orange juice, sesame oil and vinegar. Stir in the garlic and black pepper. Tamari is salty so you won’t need extra salt. The sauce will thicken up in the fridge.
- Place the duck skin side up on a baking tray. Brush the sticky hoisin on the skin side of the duck, then bake in the oven for 15 minutes until the skin is all nice and crispy. Place the rest of the sauce in a serving bowl and chill until required.
- Remove the duck legs from the oven, let cool for 10 minutes or so, then shred with 2 forks, discarding the bones.
- Let you guests make up their own Crispy Duck Leg Rolls by grabbing a leaf, filling it with duck, cucumber and onions, and drizzling extra sauce over them.
*the broth from the duck can be strained, cooled and stored for future use. I like to freeze mine in portions using silicone cake moulds. It can be used simply as a nourishing broth for drinking, or the base of a ramen-style soup.