Slow-Roasted Duck Legs with Hoisin-Orange Glaze | Poultry Recipes | Weber IN
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Cooking tools:
- Grill
- Grill brush
- Saucepan
- Stove
- Mixing bowl
- Pastry brush
- Tongs
Ingredients
- 85 grams orange marmalade
- 60 milliliters fresh orange juice
- 60 milliliters mirin
- hoisin sauce
- crushed red pepper flakes
- kosher salt
- freshly ground black pepper
- Chinese five spice
- whole duck legs, each 170 to 225 grams, trimmed of excess fat
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