Crispy Aromatic Duck

How to Make Crispy Aromatic Duck

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1. Heat the oven to 150°C / 300°F. Prick the duck skin all over with a fork and rub the salt and five-spice into both sides.

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2. Set the legs skin side up in a roasting tin with the ginger, the 3 lengths of spring onion and the star anise, and pour the soy sauce, wine and water around them, not over them.

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3. Cover the tin tightly with foil and cook for 2 hours, until the meat is very tender and pulling away from the bone.

   Mark done Start 2 hr timer

4. Lift the legs onto a wire rack set over a tray and leave them to cool and dry for 30 minutes. Keep the juices from the tin.

   Mark done Start 30 min timer

5. Turn the oven up to 220°C / 425°F and roast the legs on the rack, skin side up, for 20 to 25 minutes, until the skin is deep golden and crisp.

   Mark done Start 20 min timer

6. Warm the pancakes following the packet instructions.

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7. Shred the duck meat and skin with two forks, discarding the bones, and pile it on a plate.

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8. Serve with the pancakes, hoisin sauce, cucumber and spring onion strips, for everyone to fill and roll their own.

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Tips for Making Crispy Aromatic Duck

• Keep the tin tightly covered for the long cooking. The trapped steam is what makes the meat tender, and a loose lid dries it out.
• Let the legs cool and dry before they go back into the oven. Damp skin steams and turns leathery, but dry skin blisters and crisps.
• Skim the fat from the tin juices and keep it. Duck fat makes the best roast potatoes, and the juices below it make a good base for a soup.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

What to Serve with Crispy Aromatic Duck

• Chinese pancakes
• Egg fried rice
• Stir-fried pak choi

Storing & Reheating Crispy Aromatic Duck

The cooked legs keep in the fridge for up to 3 days before crisping, so the slow part can be done ahead. Crisped duck is best eaten at once. Keep the strained duck fat in the fridge for up to a month.

Crispy Aromatic Duck FAQ: Common Questions

Crispy Aromatic Duck Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.