Inspiring recipes
Crispy Aromatic Half Duck
- ½ a Gressingham duck
- 2 pints chicken stock or water
- 3 tablespoons dry sherry
- 1 large thumb root ginger, roughly chopped
- 3 cloves garlic crushed
- 2 tablespoons sugar
- 4 tablespoons light soy
- 2 tablespoons hoi sin
- 1 teaspoon 5 spice
1. Bring a pint of water/stock to the boil.
2. Place the duck into the pan and simmer for 20 minutes, then remove and allow to drain.
3. In another pan add another pint of water/stock and all the remaining ingredients, mix well and bring to the boil.
4. Place the duck into the pan and simmer for 45 minutes, turning occasionally to ensure it does not stick. Top up with a little water if necessary as you cook.
5. Remove from the pan and allow to cool.
6. To finish either deep fry the duck in vegetable oil on a medium heat for approx 5 minutes until crispy, or place on a baking tray and grill for 10 minutes or until the duck is crispy.
7. To serve, shred the duck with 2 forks and wrap in Chinese pancakes, with hoi sin sauce, long slices of spring onions and cucumber.
