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Air Fryer Roast Goose Legs, Peking Duck Style

Name: Air Fryer Roast Goose Legs, Peking Duck Style
Total time: 25 min
Yield: 2 servings
Cuisine: China
Ingredients: 2 goose legs, about 500g each, or duck or Muscovy duck instead. Marinade for 1kg of meat: 1.5 teaspoons garlic, minced; 3 to 4 slices ginger, crushed; 1 teaspoon kOBE Monk Fruit Blend; 1 teaspoon salt; 2 tablespoons hoisin sauce; 1 level teaspoon five spice powder; 1/2 teaspoon ground white pepper. Basting glaze: about 4 tablespoons leftover marinade; 1/2 tablespoon malt syrup or honey; 1/2 tablespoon soy sauce. Dipping sauce: soy sauce; garlic, minced; ginger, minced; chili, finely minced; 1/4 teaspoon kOBE Monk Fruit Blend; 3 to 4 drops lime juice

International dishesGrilled DishesChinamarinate overnight, roast about 25 minutes

Air fryer roast goose legs in the Peking duck style come out with dry skin and a glossy brown color. The pleasure is in the hoisin and five spice marinade that has sat overnight.

The difficulty is judging the heat, since every leg is a different size and the basket has to be opened and checked. Wrap foil around the drumstick end so it does not scorch. The marinade is rubbed over evenly and the legs chill overnight to take it in.

This batch weighs about 883g, at roughly 232 calories per 100g.

Nutrition (this recipe makes 2 servings)

231.6kcal

9.5gprotein

19.1gfat

2.1gsugar

This recipe is sweetened with honey. Honey is still sugar, so keep the portion sensible.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 2 servings. This batch roasts 2 legs, one per person.

Ingredients for the batch

2 goose legs, about 500g each, or duck or Muscovy duck instead. Marinade for 1kg of meat: 1.5 teaspoons garlic, minced
3 to 4 slices ginger, crushed
1 teaspoon kOBE Monk Fruit Blend
1 teaspoon salt
2 tablespoons hoisin sauce
1 level teaspoon five spice powder
1/2 teaspoon ground white pepper. Basting glaze: about 4 tablespoons leftover marinade
1/2 tablespoon malt syrup or honey
1/2 tablespoon soy sauce. Dipping sauce: soy sauce
garlic, minced
ginger, minced
chili, finely minced
1/4 teaspoon kOBE Monk Fruit Blend
3 to 4 drops lime juice

Method

Rinse 2 goose legs of about 500g each and drain them. Mix the marinade from 1.5 teaspoons of minced garlic, 3 to 4 crushed slices of ginger, 1 teaspoon of kOBE Monk Fruit Blend, 1 teaspoon of salt, 2 tablespoons of hoisin sauce, 1 level teaspoon of five spice powder and 1/2 teaspoon of ground white pepper.
Rub the marinade over the meat, lay the legs on a tray skin side up without overlapping them, and chill overnight or for a full day.
Roast in the air fryer for 17 to 20 minutes at 180 to 185 degrees C, with no need to preheat. Wrap foil around the drumstick end so the skin there does not scorch.
At about 15 minutes, open the basket to check and adjust the heat, then turn the legs and roast for another 3 to 5 minutes at 160 degrees C. For drier, chewier skin, turn them once more and roast for 3 minutes at 150 degrees C.
Near the end, brush both sides with a glaze of 4 tablespoons of leftover marinade, 1/2 tablespoon of malt syrup or honey and 1/2 tablespoon of soy sauce, then roast for about 3 minutes more.
Mix the dipping sauce from soy sauce, minced garlic, minced ginger, finely minced chili, 1/4 teaspoon of kOBE Monk Fruit Blend and 3 to 4 drops of lime juice. Chop the meat and arrange it on a plate.

Tips

Time and temperature follow the size of the legs, so open and check rather than fixing one number.
Duck or Muscovy duck legs stand in when goose is hard to find, with the same marinade and roast.
Malt syrup and honey in the glaze are still sugar, so brush on only a thin layer.
Lay the legs skin side up in a single layer, since any overlap leaves that patch of skin soft.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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