Spiced Hoisin Duck Legs with Zesty Slaw & Bao Buns

A Pinot Noir recipe pairing from Jules Taylor Wines #WITHLOVEFROMJULES

STICKY, SPICED, AND MADE FOR SHARING — WITH A GLASS OF PINOT

Jules loves these spicy, Asian flavours and this casual, sharing-style dish. Hoisin-glazed duck legs are an on-point match for her Pinot Noir, with the five-spice, maple and hoisin creating the savoury-sweet flavour combo that Pinot Noir was made for.

Pile sticky, dark, glossy duck onto a platter with a fresh, zesty slaw and a stack of warm bao buns, pour the wine, and let everyone build their own. It's relaxed and interactive — the kind of meal designed to get the conversation (and the wine) flowing freely!

The recipe

Serves 4

Ingredients

  • ½ cup hoisin sauce, plus extra to serve
  • 2 Tbsp maple syrup
  • 1 tsp five spice powder
  • 1 Tbsp soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp finely chopped fresh ginger
  • 1 clove garlic, crushed
  • 4 duck legs

  • 2 cups shredded cabbage
  • 1 carrot, finely sliced
  • 2 spring onions, finely sliced
  • 2 Lebanese or snacking cucumbers, seeds removed, sliced on the angle
  • Fresh coriander, plus 2–3 sliced radishes
  • 2 Tbsp sesame oil, ¼ cup lime juice, 1 Tbsp toasted sesame seeds, pinch of salt (for dressing)
  • Warm bao buns, to serve

Method

Marinate the duck legs in the hoisin, maple syrup, five spice, soy, ginger and garlic for at least 30 minutes, or ideally overnight.

Preheat the oven to 170°C. Arrange the duck legs in a lined roasting tray, cover with foil and cook for 30 minutes.

Remove the foil and cook a further 40–50 minutes, until sticky, dark and glossy. Allow to cool for 10 minutes before serving.

Combine the slaw ingredients — cabbage, carrot, spring onion and cucumber — reserving a few radish slices and extra coriander for garnish.

Combine the dressing ingredients in a jar and shake well. Add to the slaw and toss to coat.

Arrange the caramelised duck legs on a platter with the slaw and extra hoisin sauce. Serve with warmed bao buns and let everyone help themselves.

Serve with a glass of Pinot Noir.

Get the wine

Why this pairing works

Pinot Noir's bright red fruit and soft tannins make it an easy match for the sweet, savoury glaze on the duck, while its natural acidity cuts through the richness of the meat and stands up to the punch of ginger, five spice and hoisin. 

Recipe FAQs

What wine goes with hoisin duck?

Pinot Noir is an excellent pairing for both duck, and for Asian flavours. This is a match made in heaven! Pinot Noir's bright acidity and soft tannins balance the richness of duck and stand up well to the sweet, savoury notes of hoisin and five spice.

Can I make the duck legs ahead of time?

Yes — marinate the duck legs a day ahead, and you can also roast them a few hours in advance and reheat gently before serving.

Can I use duck breast instead of duck legs?

Duck legs are recommended here as the slow roast renders the fat and gives that sticky, caramelised finish, but duck breast can be pan-seared and glazed with the same marinade if you're short on time.

What can I serve instead of bao buns?

Steamed rice or lettuce cups both work well if bao buns aren't available, and will still soak up the sticky hoisin glaze nicely.

Bring it to your table

Get the bao buns warming, pour the Pinot Noir, and get stuck in!

Find Jules Taylor Pinot Noir at your nearest stockist, or shop our full range online.

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