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Asian crispy duck

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Today, we are diving into the preparation of a classic Chinese delicacy: Peking-style roasted duck. This dish, known for its crispy skin, tender meat, and exquisite flavour, is a labour of love, requiring patience and care to master. Let us walk through the process step by step. Pair it with classic Peking Duck Pancakes, hoisin sauce, ginger-scallion sauce, and fresh matchstick veggies for an interactive, restaurant-quality experience at home. Whether it is a special occasion or simply a treat-yourself dinner, the result is nothing short of extraordinary.
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Recipe: • 2 duck legs • 4 shallots, peeled and halved • 5 cloves garlic • 15g porcini, soaked • 1 large sprig of thyme • 1 bay leaf • 450ml stock (or enough to cover the duck legs but not the skin) • 250ml wine 1 bunch of carrots, peeled • Juice of one orange • 25g butter • A drizzle of honey • Parsley 1. Salt the duck legs on both sides. • 2. Pan fry skin side down over a medium-high heat until the skin is golden, turn and cook the other side for 2 minutes. Remove and set aside. • 3. If there is a huge amount of fat in the pan, pour it off until you have a few tbsp left in. Add the shallots, cook flat side down over a medium heat until golden. • 4. Add garlic, thyme, porcini, a bay leaf, season, pour over wine and simmer for 2 minutes. Preheat your oven to 150c fan. •
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