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Slow-roasted duck legs marinated in lemongrass

You'll need

4 duck Marylands (about 220gm each), trimmed of fat To serve: coriander leaves and lime wedges   Lemongrass marinade 60 ml (¼ cup) oyster sauce 60 ml (¼ cup) golden syrup 40 gm caster sugar 3 garlic cloves, finely chopped 3 lemongrass stalks, white part only, very finely chopped


  • 01
  • For lemongrass marinade, mix all ingredients and 2 tbsp (20gm) sea salt in a non-reactive bowl until well combined.
  • 02
  • Add duck, turn to coat, covering well with marinade, cover with plastic wrap and marinate in the refrigerator overnight.
  • 03
  • Preheat oven to 160C. Drain duck from marinade, place on a wire rack over a deep roasting pan half-filled with water and roast until tender (1-1½ hours). Replenish water in pan if it evaporates. Scattered with coriander and serve with lime, red rice and kohlrabi salad to the side.

This marinade brings back fond childhood memories as my mother used it for pork ribs and chicken wings. We also used to eat it with just rice and cucumber. Although we use it with duck, it is a suitable marinade for most meats. You’ll need to begin this recipe a day ahead.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Light, fruity and savoury pinot noir, such as Kooyong Pinot Noir.

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