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Crispy Duck (Warning - very slimming (!)) First stage - Marinate 4 duck legs overnight in about 1tbsp of LIGHT soy sauce (must be light - doesn't taste right with dark), 2 chopped cloves of garlic and some chopped fresh ginger. Second stage - When ready to cook the legs (this is OK to do the day before), preheat oven to GM2 and place duck legs in a baking dish with marinade. Melt 1kg duck fat slowly in a saucepan. When it is all melted, pour it over the duck - you need to make sure it is fully submerged in the fat. Cover the dish in foil and put it into the oven. They need to cook for at least 90 mins or until the flesh is lovely and soft but I check them at the 45 min mark to check they are still covered in fat. Take the duck legs out of the baking dish (reserve fat for roasties!). Final stage - Preheat oven to GM4. Place the duck legs on a wire rack over a roasting tray then cook for about 40mins or until the skin is really crispy. You can shred the meat from the bone with a fork if you want or serve them as they are. I serve it with shredded spring onions, thin strips of cucumber, warmed Chinese pancakes and hoisin sauce.
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