TRY these special occasion recipes from Gressingham Duck...
Slow Roasted Pulled Duck Legs with a Sweet Chilli Marinade
Serves 2
2 duck legs
½ tsp of ground cumin
½ tsp of ground paprika
Salt and pepper
200g sweet chilli sauce for cooking and extra for dipping
150g mixed leaves
Preheat your oven to 180°c, 160°c, gas mark 4.
Season the duck legs with salt and pepper. Mix the cumin and paprika together and rub into legs. Place on a wire rack in a baking tray and cook for 1 hour and 10 minutes in the oven. Pour chilli sauce over the duck and return to the oven on a lower temperature of 160°c, 140°c, Gas Mark 3 for 20 minutes.
Remove from oven and allow to cool. Shred the duck with two forks and divide between the mixed leaves. Garnish with spring onions and serve with extra sweet chilli sauce.
Aromatic Duck Pancakes
Serves 4
Ingredients:
4 duck legs
Aromatic liquor
1 tsp star anise
1 tbsp Szechuan peppercorns
1 tsp cloves
6 sticks cinnamon
4 spring onions
6 tbsp Chinese rice wine (or dry sherry)
8 tbsp soft brown sugar
8 tbsp soy sauce
3 tsp salt
2 pints chicken stock
1 large knob of fresh ginger, sliced
To serve
Chinese pancakes
Spring onions and cucumber, sliced into matchsticks
Hoi sin sauce
Place all the ingredients for the aromatic liquor in a large pan and whisk together. Add the duck legs to the pan and place in the fridge overnight.
When ready to cook, place the pan onto a high heat and bring to boil. Turn down the heat and let it simmer for 1 hour and 15 minutes until the meat comes easily away from the bone. At this point you can remove the legs from the liquor, cool and place in fridge until ready to cook.
Remove the legs from the liquor and place under a hot grill until the skin goes crispy.
Fork the meat from the bone and serve with warm Chinese pancakes, spring onions, cucumber strips and hoi sin or plum sauce.
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