How to make slow-roasted duck legs with hoisin-orange glaze

Serves: 4 Prep time: 10 minutes Heat: indirect medium heat 170°C Braaing time: about 1 hour Ingredients: Glaze

• 4 Tbsp orange marmalade
• 4 Tbsp fresh orange juice
• 4 Tbsp mirin (rice wine)
• 2 Tbsp hoisin sauce
• 1⁄2 tsp crushed red chilli flakes

Rub

• 2 tsp coarse sea salt
• 3⁄4 tsp freshly ground black pepper
• 3⁄4 tsp Chinese five-spice powder
• 8 whole duck legs, 200g each, trimmed of excess fat
• 5 hardwood chunks (not soaked)

Prepare the braai for indirect cooking over medium heat using the ring-of-fire configuration. Combine the glaze ingredients in a small saucepan over medium-high heat. Bring to a simmer to melt the marmalade, then remove from the heat. Combine the rub ingredients n a small bowl, then season the duck evenly with the rub. Add the hardwood chunks directly onto burning coals. As soon as the wood starts to smoke, cook the duck, skin side up, over indirect medium heat for about 1 hour, with the lid closed as much as possible but turning and basting with the glaze during the last 15–20 minutes of cooking time, until the duck is evenly browned and crisp and is fully cooked. Serve warm.