Summary

Ingredients

• 2 leg (s) duck
• 1 onion (s), red, chopped
• 2 cloves garlic, chopped
• 2 tablespoon soy sauce
• 1 dash Tabasco
• 2 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 pinch cumin
• 1 tablespoon honey
• 1 piece (s) ginger root, the size a fingertip, chopped
• 100 ml white wine

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Instructions

1. Wash the duck legs off and set aside.
2. Mix the remaining ingredients (except the wine) into a marinade and marinate the legs in it for at least 1 hour, or better longer.
3. Roughly remove the marinade from the legs and fry them in a little oil in a pan until they have a really crispy brown color. Pour the wine, add the marinade, turn the legs upside down and put the lid into the oven preheated to 180 °. From time to time to check whether there is still enough liquid in the pan, add a little water if necessary.
4. After 45 minutes turn the clubs over (skin side up). Remove the lid after a further 20 minutes. Check the color for the last 20-25 minutes, scoop if necessary.
5. Remove the legs, season the sauce to taste and thicken to taste.