LOWER-FAT PEKING DUCK, Easy-peasy, Make-ahead, Wallet-friendly

A family treat for Valentine's Day; no hot fat involved!

Safe, simple & tasty: Home-made Chinese duck for Pancakes
'Tastes like what I'd get in a nice Chinese restaurant!' 'Yum! Wonderful; meat just crispy enough; a great pick-me-up.'  Tasters (more below)

'How do I cook duck & pancakes like Chinese restaurants?' is one of the most frequent questions put to 67.

In truth, restaurant Peking Duck goes through a complicated procedure which would be dangerous at home.  The duck is first braised in an aromatic sauce, which won't be a problem.  But the crispy skin is achieved by immersing the duck in a deep fryer or pouring hot fat over the skin -- risky if kids are around.

There are other drawbacks:

• restaurant duck is high in fat and to be treated as an occasional indulgence 
• in the UK, whole duck is pricey (though pretty good quality); a whole one costs £10-18

Duck legs are a relative bargain -- Morrisons this week was selling 6 for £10; Waitrose, Sainsburys and Tesco, at £4 a pair -- but the meat, though plentiful, can be chewy and tough.  

67's skinnier wallet-friendly recipe was inspired by the Greshingham Duck web site.  The meat tastes good, the prep is simple and the result is tender and flavoursome.  It won't be exactly like Chinatown duck but it's a damned fine substitute. 

Cost: £10'ish
Serves: 4-6 

Ingred:
   4-6 duck legs
   
 Aromatic marinade:
   1 star anise
   two-third tsp 5-spice powder
   4 spring onions
   1 large knob ginger
   4-6 tbsp dry Sherry or Chinese Rice Wine
   2-4 tbsp honey or maple syrup
   3-4 tbsp reduced salt soy sauce
   3 cups chicken or other stock (granules & cubes are fine) 
   2-3 tbsp red wine vinegar

1 pkg Chinese pancakes

  shredded spring onions, fine matchsticks cucumber

  Hoisin sauce OR Oyster sauce OR  Plum sauce (opt)
    
Method:

1. At least 1 day ahead, pour boiling water over both sides of the duck legs, rest & pat dry; whisk marinade ingredients; pour into a flat oven-proof dish that takes duck legs in one layer; refrigerate overnight
2. On serving day, place legs & braising liquid in a slow cooker.  Cook on low 4 hours or until meat is tender and easily shredded OR
3. If cooking on a stove top, bring liquid & legs to boil in large pot, reduce heat & simmer 1 1/2 hours or until tender and easily shredded
4. Remove legs with tongs; if using immediately place on a rack in a baking tray under a hot grill until skin goes crispy; if calories and fat are a worry, discard skin; shred meat using two forks
5. Otherwise refrigerate up to 24 hours and grill before serving.
6. Serve with shredded green onions & fine cucumber sticks, hoisin or oyster sauce and pancakes.
7. Strain stock through a sieve lined with muslin or a clean unused j-cloth; discard bits left behind; refrigerate when cool. Remove fat. Pour stock into ice cube trays; freeze; decant into a freezer bag; use for stir-fried dishes or to intensify flavours in noodle soups & 'ramen'

Comments
'Tastes like what I'd get in a nice Chinese restaurant.  The meat is tender and full of flavour.  The skin definitely has a nice texture.  I've sent this recipe to my mum.'  20-something Fijian-Chinese-Australian'

'Yum! This is amazing.The duck and trimmings are wonderful with the meat being just crispy enough.'  Middle-aged political agent who reposted on Twitter & Facebook  

                                                                    More Oriental recipes on Nav Bar: Recipes I & II

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.