- 4 Duck legs 800 grams (approximately 2 pounds)
- 80 grams Cornstarch
- Vegetable oil (for frying)
- 2 tablespoons Sesame oil
- 200 milliliters Chinese Plum sauce
- freshly ground Pepper
- 2 tablespoons Soy sauce
Dust the duck legs with the cornstarch and tap off the excess. Heat about 3 cm (approximately 1 inch) of vegetable oil in a large pan and fry the duck legs for about 1 minutes on each side, until lightly browned. Transfer the duck legs to a roasting pan and drizzle with sesame oil. Preheat the oven to 180°C (approximately 350°F).
Whisk the plum sauce with 250 ml of water until smooth. Season with salt and pepper and pour over the duck legs. Cover the roasting pan with a lid and bake for 1 hour. Drizzle with the soy sauce about halfway through the cooking time.
Remove from the oven, season with salt, pepper and soy sauce to taste and serve immediately.