CRISPY AROMATIC DUCK RECIPE RECIPES

Steps:

• Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
• When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
• Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.

Steps:

• Preheat your oven to 160 degrees celcius.
• Wipe the inside of the duck's cavity thoroughly with kitchen roll, then season the inside with salt and pepper.
• Cover the duck with the Chinese 5 spice, massaging it into the skin until all of the duck is thoroughly covered.
• Place the prepared vegetables inside of the ducks cavity, along with the star anise.
• Place the duck on a rack set over a roasting tin and place in the centre of your preheated oven for 1 hour.
• After an hour, reduce the heat to 140 degrees celcius and cook for a further 3 hours.
• After 3 hours, remove the duck from the oven and leave to rest for 15 mins.
• Using 2 forks, shred the tender duck meat, it should fall apart easily. Discard of any fat.
• Serve the duck on its own or with steamed Chinese pancakes, plum and hoisin sauce and shredded spring onions and cucumber.