Japanese Fried Duck Legs
Japanese Fried Duck Legs

Ingredients

Method

  • 2 whole duck legs
  • 1 tbsp grated ginger
  • 2 chopped garlic cloves
  • 5 tbsp soy sauce
  • 5 tbsp Japanese sake
  • 2 tbsp sugar
  • Cooked rice, to serve
  • For the Flour Coating
  • 100g potato flour
  • 50g cornflour
  • 50g flour
  • Veg oil for frying
  • Preheat the oven to 200C. Make your marinade by mixing the ginger, soy sauce, garlic and sake in a bowl. Score the duck skin with a criss-cross pattern, add the duck to the marinade, and leave to rest for 30 mins in the fridge. When ready, drain the liquid from the duck (reserving the marinade) and fry for 5 minutes in a little oil, skin-side down. Place in a roasting tin, and roast for 12 minutes in the oven.
  • Mix the flours on a plate. Coat the duck in the flour mix, shake off any excess, then coat again. Deep fry for 2 minutes until golden brown, then drain on kitchen paper. Serve with rice and pickles.
30 mins
2 serving
This recipe pairs perfectly with the Vinaceous 'Voodoo Moon' Malbec 2018 from Margaret River, Australia.

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