Wild Woman Kitchen

Directions

• Start 10 cups of water boiling.
• Place the duck legs in a shallow pan. Use a sharp knife to score the skin, taking care not to cut through to the meat. Make a diamond pattern.
• When water starts boiling, slowly pour 9 cups of it over legs.
• Use paper towels to pat very dry.
• Place duck legs into air fryer.
• Lightly sprinkle each leg with salt, pepper, and five-spice powder.
• Air fry at 400°F for 10 minutes.
• Meanwhile, make glaze and peel.
• The legs should be 165°F. Air fry 1 or 2 more minutes if needed. Remove legs from air fryer and brush the glaze on each leg.
• Place each leg on a plate and garnish with tangerine peels.
• Spicy tangerine glaze
• Use a vegetable peeler to peel a large, thin piece of skin from a tangerine, about 2 in by 1 in.
• Slice the peel lengthwise very thinly and drop the slices into the remaining 1 cup of boiling water. Remove from heat.
• Zest remaining tangerine peel.
• Slice the flat side from tangerine and juice it.
• Bring hoisin and Tamurai sauces to a simmer in a small saucepan, then add tangerine zest and juice. Simmer until thickened, about 5 minutes.
• Remove from heat and stir in Sriracha chili sauce.