Chinese Recipe : Crispy Roasted Duck Legs with Pancakes
900 g plums, halved
25 g butter
2 star anise
2 tsp freshly grated root ginger
50 g soft brown sugar
Zest and juice of one orange
Salt and freshly ground black pepper
4 duck legs
3 tbsp dark soy sauce
2 tbsp dark brown sugar
½ cucumber, cut into matchsticks
1 small bunch spring onions, trimmed and shredded
18 ready-made Chinese pancakes, warmed
Preheat the oven to 220 degrees C / 425 degrees F / Gas Mark 7, 15 minutes before cooking. Discard stones form the plums and place in a saucepan with the butter, star anise, ginger, brown sugar and orange zest and juice. Season to taste with pepper. Cook over a gentle heat until the sugar has dissolved. Bring to the boil, then reduce heat and simmer for 15 minutes, stirring occasionally until the plums are soft and mixture is thick. Remove the star anise. Leave to cool.
Using a fork, prick the duck legs all over. Place in a large bowl and pour boiling water over to remove some of the fat. Drain, pat dry on kitchen towel and leave until cold.
Mix together the soy sauce, dark brown sugar and the ½ tsp of salt. Rub this mixture generously over the duck legs. Transfer to a wire rack set over a roasting tin and roast in the preheated oven for 30 to 40 minutes, or until well cooked and the skin is browned and crisp. Remove from the oven and leave to rest for 10 minutes.
Shred the duck meat using a fork to hold the hot duck leg and another to remove the meat. Transfer to a warmed serving platter with the cucumber and spring onions.
Serve immediately with the plum compote and warmed pancakes.
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