22 Street Lane Nursery - Dish of the Month

March 2021 Dish of the Month Recipe

Shredded Crispy Duck and Pancakes

Ingredients: • 4 duck legs • 12 Chinese pancakes • 60g of Hoisin sauce • 4 spring onions, shredded • 1 cucumber, thinly sliced

For the marinade • ½ cup spring onion (75 g), chopped • ½ cup ginger (25 g), finely diced • 2 tablespoons of salt • 2 tablespoons of Chinese five spice • 2 tablespoons of soft brown sugar

Method: 1. Preheat the oven to 160 ° C (320 ° F). 2. Lightly score into the skin of the duck legs. 3. In boiling hot water, add vinegar and sugar, then stir. Submerge the duck legs in the glaze mix for 20 seconds. 4. Pat the duck legs dry with kitchen roll. Mix them well all the marinade ingredients and give the duck legs a good rub in the marinade. 5. On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up. 6. Roast the duck legs for 30 minutes on 160 ° C. Then turn up the oven to 200 ° C and roast the duck for another 20 minutes. 7. Rest the duck legs for 10 minutes, then shred them with two forks. 8. Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.