1 to 2 hours
By Ching-He Huang
From Saturday Kitchen
For the hoisin duck
- 2 garlic cloves, crushed
- 2 tbsp grated fresh root ginger
- 1 tbsp Shaoxing rice wine
- 1 tbsp five-spice powder
- 2 tbsp runny honey
- 2 tbsp hoison sauce
- 1 tbsp dark soy sauce
- pinch salt
- 2 x 400g/14oz duck legs
For the wontons
- peanut oil, for deep-frying
- 20–30 wonton wrappers (available from Asian supermarkets)
- pinch salt
- pinch freshly ground white pepper
- 1 tbsp finely chopped chives
For the dressing
- 1 tbsp plum sauce
- 1 tbsp hoisin sauce
- 2 tbsp olive oil
- 2 btsp lime juice
- pinch caster sugar
- 1 tbsp tamari or low sodium light soy sauce
- 2–3 tbsp hoison sauce
- 250g/9oz strawberries, thinly sliced
- 1 bunch watercress
To make the hoisin duck, mix the marinade ingredients together in a large bowl, add the duck legs and coat well. Cover and leave to marinate in the fridge for at least an hour.
When ready to cook, preheat the oven to 200C/180C Fan/Gas 6.
Place the duck legs and marinade in a roasting tin and cook for 40 minutes. Turn the oven up to 230C/210C Fan/Gas 8 and roast for a further 10 minutes, until well cooked.
Remove from the oven and pour the cooking juices into a jug. Allow the duck to cool then remove the meat from the bone and shred onto a clean plate. Set aside covered until needed.
Mix the cooking juices with the hoisin sauce to serve and set aside.
Mix together the ingredients for the dressing in a small bowl and set aside.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Deep-fry the wontons for 40 seconds, or until golden and crisp. Drain on kitchen paper and season with the salt, white pepper and chives.
To serve, top each wonton with some shredded duck and drizzle over both the cooking liquid and hoisin mixture and the dressing. Top with some strawberries and watercress and serve straight away.