So the other morning I went to the market and decided to get duck leg. When I was on the way home I decided to go with an Asian twist. When I got home, I mixed my ingredients together. 1 tbsp soy sauce, 1 tbsp blood orange juice, 1 tbsp rice wine vinegar, 1 clove garlic, 1 chopped jalapeño and chopped cilantro.

Honey, soy sauce and sesame oil

Next I scored the duck is a criss cross and set in into a bowl. I then poured my mixture over it and  put it in the fridge.

duck leg in the marinade

After 8 hours of maranading I took the duck out of the fridge and brushed it with honey. I then put it in the oven at 325 for 1hr 15mins  and at when almost done, I glazed it again with honey and turned on the broiler, and let it go for 15min more. This way I could  give the skin a good final blast of heat. Along with my duck leg I’m gonna make some brussel sprouts and mushrooms.

brussel sprouts and mushrooms

I sauteéd the brussel sprouts in evoo, butter, salt and pepper. When almost cooked  I just splash it with a touch of the marinade and finished veggies, and put them on the plate. I then place the roasted duck leg on it with a final brush of honey and dug in. Here it is…

Honey glazed Duck with brussel sprouts and mushrooms

This recipe was made by Phil at Catskill Provisions. Let me know what you think!