Crispy Aromatic Duck Legs

4 duck legs
1 cucumber, cut into fine matchsticks
4 spring onions, cut into fine matchsticks
Chinese pancakes, to serve
Hoisin sauce, to serve
Vegetable oil, for deep frying

The Brine
4-5 spring onions, roughly chopped
1 thumb-size piece ginger, bashed
1 cinnamon stick
2 star anise
1 tablespoon dried mandarin peel or fresh mandarin peel
2-3 tablespoons Himalayan pink salt or rock salt
2 tablespoons Shaoxing rice wine

PREPARATION

1. Bring a large pot of water to the boil. Blanch the duck legs for 3-5 minutes to remove impurities. Drain and rinse under cold water. Pat dry.
2. Toast cinnamon stick, star anise and mandarin peel in a dry pan until fragrant. Tip over the duck legs. Add chopped spring onions, bashed ginger, salt and Shaoxing rice wine. Rub thoroughly over the duck. Seal in a bag and refrigerate for at least 24 hours.

COOKING

1. Remove the duck from the brine and steam on full steam for 2 hours. If using a wok steamer, keep topping up the water. Allow the duck to cool completely and pat the skin very dry.
2. Heat oil to 180°C. Carefully lower the duck legs into the oil. After 30 seconds reduce the heat and fry for 5-6 minutes until deep golden and crisp. Remove and rest for 3-5 minutes.
3. Steam Chinese pancakes for 5 minutes. Shred the duck meat from the bone. Serve with hoisin sauce, cucumber and spring onion wrapped in warm pancakes.

School of Wok Tips

• Always dry the duck thoroughly before frying for maximum crispiness.
• Do not skip the 24 hour brining stage. It tightens the skin and seasons the meat.
• Reduce the oil temperature after initial frying to prevent burning.
• Steam first, fry last. That is the secret to crispy aromatic duck.

FAQs

Why blanch the duck first?
Blanching removes impurities and begins tightening the skin.

Can I use a whole duck?
Yes? Though duck legs are easier to manage and more forgiving at home.

Why steam before frying?
Steaming renders fat and makes the meat tender so it can shred easily after frying.