- 4 duck legs
- 250ml (9fl oz) soy sauce
- 2.5cm (1in) piece root ginger, peeled and sliced
- 2 star anise
- 1tbsp hoisin sauce
- For the salad:
- 1/2 iceberg lettuce, shredded
- 1 small cucumber, peeled and cut into strips
- 4 spring onions, trimmed and sliced
- For the dressing:
- 2tbsp hoisin sauce
- 1tbsp soy sauce
- 2tbsp boiling water
Place the duck legs, soy sauce, ginger and star anise in a sauté pan. Add cold water to come just under the surface of the duck. Bring to the boil, reduce the heat and cook the duck for an hour or until very tender.
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the ducks legs on a baking tray and brush with the hoisin sauce. Roast for 15 minutes until the skin is slightly crunchy and sticky. Remove from the oven.
Divide the salad between 4 plates. When the duck is cool enough to handle, debone the meat and shred it with 2 forks.
Mix together all the ingredients for the dressing. Divide the duck between the salad plates and drizzle over a little dressing. Serve the remaining dressing in a bowl for people to help themselves. You can also serve this with Chinese pancakes.