Donald and Spuds (Duck and Potato)
Ingredients
• 4 duck legs
• 3 garlic cloves
• 4cm thumb of ginger ( cut into matchsticks)
• 2 star anise
• 1 tbsp chinese 5 spice
• ½ cup shaoxing rice wine
• 1 cup chicken stock
• 80 ml red wine
• 80 ml light soy
• ¼ cup brown sugar
• Fresh mint and chili (for garnish)
Steps
1) Preheat oven to 180* C, and put your duck legs in a cold pan and gradually bring up to med-high temp ( this step helps render fat and get crispy skin)
2) Once your legs have been cooking for around 10 mins (slightly browned) reserve 1 tbsp of duck fat in the pan and put your duck legs into a roasting pan.
3) Add your ginger, star anise and garlic to your duck fat pan and toast till fragrant ( 2 mins )
4) After this you can go ahead and add all your liquid ingredients and sugar to the same pan, bring this to a boil then simmer for 3 mins.
5) Add all of your liquid into your roasting tray with your duck legs and cooked covered in foil for a further 40 mins.
6) While the duck legs are roasting skin and cube your potatoes into 5cm chunks
7) Boil potatoes until almost soft (5-6 mins) then drain water and fry off in reserved duck fat
