This classic Chinese dish is one of our absolute favourites. It’s a little more time-consuming than our other dishes, but we know it’s worth the wait. Using our free-range and slow-grown Creedy Carver duck legs, the meat is incredibly tender and full of flavour.
Time
1 hour 10 mins
Serves
2
Difficulty
Easy
Ingredients
• 2 Field & Flower duck legs
• 1tsp Chinese five spice
• 1tsp sea salt
• 1tsp garlic granules
To serve:
• Hoisin sauce
• Chinese pancakes (can be found in the fresh aisle of most supermarkets)
• Cucumber, cut into matchsticks
• Spring onions, finely sliced lengthways
Instructions
1. Preheat your oven to 180⁰C / 160⁰C fan / Gas mark 4 and remove the duck legs from the fridge about 20 minutes before you want to cook them.
2. Prick the skin of the duck legs all over with a fork or skewer.
3. In a bowl, mix together the five spice, garlic and salt, then rub over the duck legs.
4. Place the duck legs in an ovenproof dish and cook for about 60 minutes - leaving a little longer if they haven’t crisped up enough.
5. While the duck is cooking, prepare your cucumber and spring onions.
6. Once the duck is cooked, leave it to rest for about 10 minutes then shred the meat using two forks or your fingers.
7. Serve the shredded duck with the hoisin sauce, pancakes, cucumber and spring onions on the side.
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