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Japanese Style Free Run Duck Legs

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Descriptions

Japanese Style Free Run Duck Legs

Ingredients

  • Wingtat Young Duck x1(鴨腿) 800g
  • Salt, Pepper Powder½ tsp each
  • Teriyaki Sauce1 tbsp
  • Japanese Sweet Wine (Sake)3 tbsp
  • Hokkaido Abalone Sauce2 tbsp
  • Mashed Garlic1 tsp
  • Mashed Ginger2 tsp
  • Sugar2 tbsp
recommended wingtat product

Directions

  • Wash & clean duck legs. Place in a large bowl.
  • Bring mixed marinades to boil. Set aside until cool. Pour into large bowl of duck legs and marinate for 3 hours.
  • Place aluminum foil on top of a baking pan. Arrange duck legs with skin faced down. Put into a preheated 360℉ oven and bake for 40 minutes. Remove from oven and rotate duck legs with skin faced up. Bake for another 20 minutes. Remove from oven and dish up. Stir in appropriate amount of wasabi to remaining duck sauce and mix well as dipping sauce. Ready to serve.