A delicious combination of slow cooked Properly Free Range Duck Legs, soft pancakes and a dollop of rich hoisin sauce. This popular Chinese takeaway dish is ever so simple to make at home. Perfect for a help-yourself lunch or supper.
1 Jar of Hoisin Sauce
1 Tsp Chinese five spice
A few star anise
Cucumber, deseeded and finely sliced
Spring onions, finely sliced
Sea salt, to taste
Preheat a fan oven to 150C.
Bring the pure chicken stock to a simmer. Add 2 tbsp of hoisin sauce to the pan of stock, mix together and set aside.
In a shallow, lidded, oven proof dish, place the duck legs. Generously season the duck and sprinkle over the Chinese five spice. Scatter over the star and pour in the stock until the duck legs are almost submerged. Put the lid on the pot and place into the oven. Cook for 2 hours. After this time, remove the lid and cook for a further hour.
Remove the dish from the oven. Carefully shred the meat away from the bone, allowing the juices in the pan to coat the shredded meat.
Take a pancake and spoon over a generous dollop of hoisin sauce, tumble in the shredded duck meat and add a few spring onions and slithers of cucumber.