Serves 6
1/2 cup hoisin sauce
1 tbsp salt
1 tbsp Chinese five spice
1/2 cup brown rice wine (Shaoxsing)
1 tbsp Szechwan pepper (optional)
1 knob ginger, peeled and grated
135g honey
2 star anise
150ml dark soy sauce
1.5 litres chicken stock
6 duck legs
1/2 red onion, sliced and fried
Preheat oven to 155C. In a blender, blitz the hoisin sauce, salt, five spice and rice wine. Add in the Szechwan pepper, ginger, honey, star anise, soy, chicken stock and blend.
Pour into a deep roasting tray, add the duck legs and scatter over the cooked onion.
Place into the oven, turning every 30 minutes for two hours. Leave to cool in the lacquer paste.
To reheat, strain the lacquer into a saucepan, bring to the boil, add the duck legs, simmer for 15 minutes, drain on cloth.
Serve with chopped green banana, chilli, lime, sugar and coriander relish.
Black lacquer duck
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