There was no way that I was going to sacrifice a whole duck to this cause, there are only two of us after all, so I bought a couple of legs and started looking for a recipe. What I found was incredible and, to be honest, labour intensive and time consuming. I decided to throw caution to the wind and do what I normally do, make it up as I go along.
Using Ken Hom's spice rub; five spice, szechuan pepper, black pepper salt and cumin, the legs were marinated all day and that is where we went our separate ways. I'm sure Ken is nothing but authentic, but steaming the duck legs for three hours then letting them cool completely before deep-frying them was just a little much for me. I also found a recipe which instructed poaching the duck for hours in vegetable stock but that too seemed a bit faffy. For simplicity's sake I decided to roast the seasoned duck legs until the meat was falling from the bones and take it from there.
Beer, a home made take away and an England win in the Euro's. Do Fridays get any better than this?