Espresso, Chilli & Yuzu Duck Legs

Espresso, Chilli & Yuzu Duck Legs

It sounds crazy but it really works! Meats such as Duck, Pork, Beef and Venison really benefit from the earthy hit of good espresso. Combined with a chilli kick and the zingy floral note of Yuzu, mellowed with Maple Syrup, it's the ultimate flavour hit. Try it and see for yourself! 


4 Duck Legs 

Salt for Seasoning 

200ml Good Strong Espresso 

2 Cloves Garlic, minced 

3tbsp Yuzu Soy

1 Red Chilli, finely chopped 

4 tbsp Maple syrup 

Fresh Yuzu, zest & juice (if fresh yuzus are out of season then add fresh yuzu juice instead)


Mix all the ingredients apart from the duck and the salt in a large oven proof dish that will fit the duck legs in a single layer.  

Place the duck legs, flesh side down into the marinade, making sure that it does not touch the skin. Place, uncovered in the fridge for at least 4 hours (up to overnight). By leaving the duck uncovered, the skin will get a chance to dry out and go crisp in the oven. 

When ready, preheat the oven 160C. Pierce a few holes into the skin of the duck (taking care not to penetrate the flesh) and pat the skin dry with some kitchen towel. Sprinkle the skin with salt and pop the dish, including the marinade onto the middle shelf of the oven. 

Cook for 1 ½ hours or until the skin is crisp and the flesh is falling apart. Allow to rest for 10 minutes then remove from the marinade. Peel off the skin and slice then shred the flesh. 

Serve the pulled duck on rice or noodles, topped with the crispy salty skin. 

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