This is a delicious, easy-to-make recipe to ensure duck legs do not get left behind during this fall’s bird hunting season.
Ingredients:
· 2 duck legs
· 1/2 cup hoisin sauce
· 1 tablespoon honey
· 2 tablespoons red wine
· 1 teaspoon sriracha sauce
· 2 tablespoons soy sauce
· Salt and pepper, to taste
· 1 green onion, chopped
· Sesame seeds, to taste
· Rice, for serving
· Tortilla, for serving
Instructions:
Preheat oven to 400° F.
Season the duck legs with salt and pepper to taste. Lay the legs skin-side-down in a sturdy pan. Sear the legs until they are crispy, about 7-8 minutes. Turn and sear opposite side, just a couple minutes.
Combine the hoisin sauce, honey, red wine, sriracha sauce, and soy sauce in a bowl. Brush the mixture over the duck skin. Bake the duck legs in the oven for 40 minutes, glazing every 10-15 minutes.
Garnish with green onion and sesame seeds. Serve with rice and a tortilla.
Additional Wild Game Recipes To Try: Ground Elk or Venison Mini Meatloaves; Venison or Elk Roast; Elk Chicken Fried Steak; Tucson Wild Turkey