Crispy Aromatic Gressingham Duck Legs

Serves 6

• 6 Gressingham Duck legs
• 1 teaspoon salt
• oil for deep frying

To serve:

• Chinese pancakes
• spring onions
• cucumber
• hoi sin sauce

For the aromatic liquor:

• 5–6 whole star anise
• 1 tablespoon Szechuan peppercorns
• 1 teaspoon cloves
• 6 x 2” cinnamon sticks
• 3–4 spring onions
• 3–4 slices fresh ginger, unpeeled
• 5–6 tablespoons Chinese rice wine or dry sherry
• 8 tablespoons soft brown sugar
• 8 tablespoons soy sauce
• 3 teaspoons salt
• 1 litre (2 pints) chicken stock

Mix all aromatic ingredients together. Rub salt into the duck legs and marinade in aromatic liquor, in a refrigerator, for 4–6 hours or overnight.

To cook, simmer in the marinade for 1¼ hours, until the meat comes away easily from the bone. Remove and dry thoroughly with a kitchen paper towel. Deep fry or grill until the skin is crispy.

To serve scrape the meat off the bone and wrap a small amount in a warmed Chinese pancake, spread with hoi sin or plum sauce with strips of cucumber and spring onions.