Everyone, and I do mean everyone, LOVES this dish; it’s the perfect sharing plate to be enjoyed with friends and family.
- Preparation times: 10 minutes
- Cooking times: 1-2 hours
- Serves: 4-6
- 4 spring onions (scallions), halved
- a thumb-sized piece of fresh unpeeled ginger, sliced 1 liter (4¼ cups) chicken stock
- 120 ml (½ cup) rice wine 120 ml (½ cup) dark soy sauce 100 grams (½ cup) Demerara sugar 1½ tbsp Chinese five spice
- 2 star anise
- 1 tsp cloves
- 3 cinnamon sticks
- ½ tbsp salt
- 4 duck legs (or you can use a whole duck cut into quarters)
- 1 pack of Chinese pancakes (average 10 pancakes per pack) 2 spring onions (scallions), cut into matchsticks
- 1 cucumber, cut into matchsticks 60 ml (¼ cup) Hoisin sauce
Put the spring onions, ginger, stock, rice wine, soy sauce, sugar, spices and salt into a large, lidded saucepan and stir well to combine. Add the duck legs and massage the marinade into the skin. Pop the lid on, put the pan in the fridge and leave to marinate for at least 2 hours or ideally overnight.
At the end of the marinating time, take the lid off the pan and set it over a high heat, bring to the boil, then turn down to a simmer. Cover and cook for 1–2 hours, keeping an eye on the liquid to ensure it doesn’t boil dry – add water if needed. Remove the duck legs from the liquid and place on a wire rack to cool. Preheat the oven to 220°C (425°F).
Arrange the duck legs on a baking tray and cook in the oven for around 15– 20 minutes, or until the skin has turned lovely and crispy.
Towards the end of the duck’s cooking time, steam the pancakes for 6 minutes (or according to the packet instructions).
Remove the duck from the oven and shred the meat from the bones using two forks. Serve straight away with the warm pancakes, spring onions, cucumber and Hoisin sauce and let everyone fill and roll their own pancakes.
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