2 duck legs
100ml Long Yin Gin (or 100ml liquid in total – e.g. use 80ml gin, 20ml water – to desired strength)
3cm piece root ginger, shredded
2 garlic cloves, sliced
2 tbsp soy sauce
1 red chilli, deseeded and sliced
1 tsp five spice powder
For the marinade
4 tbsp honey
50ml Long Yin Gin
½ small Savoy cabbage, quartered
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Place a frying pan over a low heat, add the duck and brown on both sides. Render out as much fat as possible. Drain off the fat, leaving a couple of tbsps in the pan.
- Add the ginger, garlic and chilli to the pan and sauté for 2-3 mins, until softened. Add the soy and gin and simmer for 5 minutes.
- Rub the five spice into the skin of the duck legs, then place them in a baking dish. Pour over the sauce, drizzle with honey and cover with foil. Bake for 1 hour. Add the cabbage for the last 10 mins.
- Remove the foil and turn the heat up to gas 6, 200°C, fan 180°C. Cook for about 10 mins, until the duck is crisp and cooked through. Serve with a Long Yin G&T!