Recipe detail

Poultry Confit Duck leg, Sticky hoisin glaze

16. 6. 2025

Author: Samuel Ashton

Company: Retigo UK

Food category: Poultry

Cuisine: Other

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Program steps

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Step 1

1
Hot air
100 %
time icon Termination by time
time icon 02:30 hh:mm
probe icon 110 °C
ventilator icon 100 %
ventilator icon 

Step 2 once hoisin glaze is added

2
Hot air
100 %
time icon Termination by time
time icon 06:00 hh:mm
probe icon 185 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 0

Name Value Unit
Duck legs 2 pcs
rape seed oil 100 ml
hoisin sauce 30 ml
salt & pepper 20 g

Directions

1. Score duck legs and pat dry with paper towel, Salt lightly and let rest for 20minutes to get duck to room temperature

2. Place in Vision pan and cover half way with oil leaving top of ducks exposed

2.Place in oven for 2:30 hrs until duck is soft and tender

3.Brush hoisin sauce over duck legs and place back in oven for 6 minutes at 190

Serve with crunchy Oriental salad and Chinese steamed pancakes

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