What you'll need:
For the Duck:
- The zest of an orange
- 6 duck legs
- A thumb-sized piece of ginger, sliced
- 100ml dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp caster sugar
- 50ml rice wine
- 6 smashed garlic cloves
- 1.5 tsp Chinese 5 spice
For the glaze:
- 0.5 tsp Chinese 5 spice
- 1 tbsp runny honey
The day before you serve, pour all of the ingredients (including the meat) ‘for the duck’ into a large pan, and just cover with water. Bring this up to the boil, cover, and simmer gently for about 90 minutes. When the duck meat is really tender, remove the legs chill in the fridge. Chill the liquid separately.
The next day, skim your stock to remove the fat. Pour about 400ml of it into a new pan, and reduce by a third over a high heat. Preheat the oven to 220C.
Make the glaze by mixing a tbsp of the reduced stock with the 5 spice and the honey, and slather over the duck legs. Roast the duck in a baking tray, skin side up for about 30 minutes - the skin should become lacquered and gorgeously crispy.
Serve with rice and a small bowl of the simmered stock.
There you have it -- an all-star recipe for Sticky Duck!
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