Cuisine
Time
2 hr 24 mins mins
Servings
4 people people
• Place the duck legs in a large pan filled with boiling water to blanch for 3-5 minutes to remove excess fatty impurities.
• Chop the ginger and spring onions and set aside. Whilst the duck is blanching, place the cinnamon sticks, star anise, mandarin peel into a dry frying pan on a medium heat. Bring to heat until you start to smell the sweet aroma of the spices.
• Once blanched, cool the duck down by running under cold water and then pat dry and place the duck halves skin side down in a roasting tray and cover the duck in the dry toasted spices, the ginger and spring onion and the rest of the “salt seasoning” and rub well all over the duck so that you can fill the cavities of the duck with the mandarin peel and whole spices. Allow to cool, cover and chill in the fridge overnight.
