- 4 duck marylands (see notes)
- 3 garlic cloves, sliced
- 3cm piece ginger, cut into matchsticks
- 2 star anise
- 1/2 cup (125ml) Chinese rice wine (shaohsing)
- 1 cup (250ml) Massel chicken style liquid stock
- 1/3 cup (80ml) red wine
- 1/3 cup (80ml) soy sauce
- 1/4 firmly packed cup (55g) brown sugar
- 1 teaspoon Chinese five spice powder
- 600g potatoes, peeled, chopped
- Shredded spring onion, to serve
- Thinly sliced long red chilli, to serve
- Mint leaves, to serve
- Coriander leaves, to serve
- Step 1Preheat oven to 180°C. Place duck, skin-side down, in a frypan over very low heat and cook for 15 minutes or until the fat has rendered. Turn and cook for a further 5 minutes or until browned all over.
- Step 2Transfer duck to a small roasting pan and drain all but 1 tablespoon fat from frypan (reserve the drained fat to roast the potatoes). Return frypan to medium heat and cook garlic and ginger for 1 minute or until fragrant. Add star anise, rice wine, stock, red wine, soy sauce and sugar. Bring to the boil, then reduce heat to medium and cook for 5 minutes. Pour over duck, then sprinkle with five spice. Cover with foil and roast for 45 minutes.
- Step 3Meanwhile, to make the potatoes, bring potato to the boil in a saucepan of cold, salted water, then cook for 5 minutes or until par-boiled. Drain, then return potato to the pan and shake to roughen the edges. Heat 1/4 cup (60ml) reserved duck fat in a frypan over medium-high heat and fry potato, tossing, for 3-4 minutes until golden and crisp. Season and set aside.
- Step 4Increase oven to 220°C. Transfer duck to a clean oven tray and roast for a further 10 minutes or until duck is cooked through and skin is golden. Strain braising liquid into a saucepan, skimming excess fat from surface. Bring to the boil, then reduce heat to medium and cook for 10 minutes or until reduced and thickened.
- Step 5Place duck on a platter, drizzle with sauce, garnish with spring onion, chilli and herbs, then serve with potato.
- Low carb
- Low kilojoule
Cook’s notes: Duck marylands (duck legs with the thigh attached) are from poultry shops and selected butchers.
- Author: Valli Little
- Image credit: Vanessa Levis
- Publication: Taste.com.au