Crispy duck

Tonight’s recipe is a quick and easy one after a day at St. Paul’s carnival drinking a variety of things in cans, and eating some great Caribbean food – goat curry, patties, saltfish fritters and jerk chicken!
So tonight’s is a light bite, using the remains of the duck from last night (i always buy whole ducks, as they’re much better value than buying the overpriced breast, and it only takes a minute or two to trim it down to the best bits – and you can use the carcass for stock).

The main cheat in this recipe is that i do always buy the pancakes – either from the supermarket, if they have them, or from our local chinese – they don’t seem to mind! I really hate duck ‘pancakes’ served in tortillas, the texture is completely wrong, way too floury, and the bread just doesn’t go with hoi sin sauce at all… one day hopefully supermarkets and caterers will wake up to it!!

Anyway...

Ingredients

for the sauce (adjust slightly to taste)
1 tbsp dark molasses sugar
1 tbsp soy sauce
1/2 tbsp rice wine or white wine vinegar
1/2 tsp five spice
1 tsp tomato ketchup
1 tbsp sunflower oil

For the duck
2 largeish duck legs
sprinkling of five spice
Shredded spring onion

Method
Sprinkle the duck legs with a pinch of five spice, the place on an oven tray in a pre-heated oven on gas mark 4, and cook for an hour or so until tender, then remove and strip the flesh from the bones.  Put the meat back in the oven on the same tray (to keep the fat that’s cooked off) and cook for another half hour.

Combine the ingredients for the sauce, and mix well – adjust to your own taste, I like mine quite sweet.

Shred any of the larger pieces of duck, then serve with the shredded spring onion with the pancakes!
Dead simple