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Sticky shredded duck with clementine and chilli sauce, pancakes and trimmings
Serves 4-6 Starters and mains
Ingredients
- 4 skin on duck legs, excess fat removed
- grated zest and juice of 10 medium clementines
- 1½tsp cornflour
- 1½tbsp hot chilli sauce
- 1tbsp light soy sauce
- 2tsp palm sugar
To serve
- 12-16 chinese pancakes
- ½ cucumber, peeled in stripes, deseeded and cut into thin batons
- a bunch of spring onions, shredded and placed in a bowl of iced water to curl
- 8 radishes, sliced
Method
Preheat the oven to 230°C/450°F/Gas 8. Place the duck legs in a bowl and cover with boiling water from the kettle. Leave for 2 minutes, then drain well and place in a roasting tin lined with tin foil. Top with half the clementine zest and 3tbsp of the juice, and season with sea salt and freshly ground black pepper. Cover with foil and cook in the oven for 20 minutes, then reduce the oven to 160°C/320°F/Gas 3 and cook for another 30 minutes. Remove foil and cook for a further 15-20 minutes or until tender and the skin crisp.
Remove the duck to a dish, skim fat from the tin and spoon the meat juices over the duck and cover in foil to keep warm until ready to serve. Meanwhile, mix the cornflour with 4tbsp water and place in a small sauce pan with the chilli sauce, soy sauce, palm sugar and remaining clementine zest and juice and simmer for 5 minutes or until lightly thickened, then transfer to a serving bowl. When ready to serve, heat the pancakes in a steamer, and shred the duck into the juices. Serve with the cucumber, spring onions and sliced radishes.
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