- 2 free-range duck legs
- 150ml (¼pt) soy sauce
- 3 star anise
- 3 garlic cloves, bashed
- 2tbsp hoisin sauce, mixed with a little vegetable oil
- Chinese pancakes (eg Blue Dragon), finely sliced spring onion and cucumber, and hoisin sauce, to serve
Place the duck legs, soy, star anise and garlic in a saucepan and add around 250ml (9fl oz) water – you need enough so that the duck legs are covered. Bring to a boil, then turn the heat right down, cover and simmer gently for 2 hours 30 minutes – there should only be the odd bubble in the water.
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. When the legs are tender, remove from the stock, pat dry and brush on the hoisin and oil mixture. Place on a tray lined with baking parchment and cook in the oven for 20 minutes, or until the skin is crispy and dark. Shred the meat with 2 forks, and serve with the pancakes, spring onion, cucumber and more hoisin. Step 1 can be done a day in advance and the duck left in the fridge to dry out overnight before grilling.