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Fragrant Red Cooked Duck Legs

(Ready to heat & serve)
We have very slowly braised plump duck marylands in the classic Chinese red-cooking tradition, with the addition of fragrant seeds and aromatic spices. The braising base of soy, rice wine and duck stock ensures a velvety fall-off-the-bone result.

Ingredients

N/A

Method

To Serve:
- Place legs and cooking juices in a pan and simmer gently until warmed through.
- For a crisp finish place skin-side up under a medium- hot grill.
- The cooking juices may be skimmed and reduced lightly and used as a sauce for your duck.

Suggested Accompaniments:
- Gingered pumpkin and parsnip mash.
- Udon or rice noodles tossed with grilled eggplant, pea-shoots and black sesame seeds.
- A stirfry of assorted mushrooms such as Shitake, Straw, Enoki and Clouds Ears.
- Steamed Chinese broccoli and dried mushrooms tossed with oyster sauce and sesame oil.