Chinese-style duck legs
- 3 cloves garlic, crushed
- 3cm fresh ginger, grated
- 3 tbsp tomato ketchup
- 120g sachet Chosen by you Hoisin Stir-Fry Sauce
- 1 tbsp light soy sauce
- 2 tbsp brown sugar
- 2 tbsp wine vinegar
- 2 tbsp sunflower oil
- 1 tsp five spice powder
- 1 tsp Asda Red Natural Food Colouring
- 6 duck legs
Mix all the ingredients, except the duck, in a bowl. Add the duck, mix well and cover. Marinate in the fridge for at least 2 hours or overnight.
Pre-heat the oven to 190C/170C Fan/Gas 5. Put the duck in a roasting tin, cover with foil and cook in the oven for 1 hour. Remove foil.
Finish on a medium-hot barbecue for 5 minutes on each side, or return to the oven, uncovered, for 20 minutes.