Black lacquer duck

Ingredients

1 Tbsp	Salt
½ cup	Hoisin sauce
1 Tbsp	Chinese five spice
½ cup	Rice wine, brown Shaoxing
1 knob	Ginger, peeled and grated
135 g	Honey
150 ml	Dark soy sauce
2	Star anise
1 ½ Ltr	Chicken stock
6	Duck legs (Main)
½	Red onions, sliced and fried

Directions

1. Preheat oven to 155 degC. In a blender, blitz the hoisin sauce, salt, five spice and rice wine.
2. Add in the Szechwan pepper, ginger, honey, star anise, soy, chicken stock and blend.
3. Pour into a deep roasting tray, add the duck legs and scatter over the cooked onion.
4. Place into the oven, turning every 30 minutes for two hours. Leave to cool in the lacquer paste.
5. To reheat, strain the lacquer into a saucepan, bring to the boil, add the duck legs, simmer for 15 minutes, drain on cloth.
6. Serve with chopped green banana, chilli, lime, sugar and coriander relish.