Chinese slow cooked duck for pancakes

I had to find a way to use some great free range duck meat that we have in the freezer knowing that it needs long slow cooking because it’s as tough as old boots if roasted as I usually would.

2 Legs of duck, 2 wings of duck Together about 600grams

1 chicken stock cube

2 Bay leaves

1 cinnamon stick

10 peppercorns

Method

1. Use a pan with a very well-fitting lid. Put the duck into the pan and just cover with water.
2. Add the crumbled-up chicken stock cube, bay leaves, cinnamon stick and peppercorns.
3. Bring the mix up to the boil and then simmer (on a very slow boil) for 4 hours with the lid on, if you are using normal duck pieces from the butcher or supermarket an hour will probably be enough time to make it tender. Check halfway through to be sure that the stock is still enough to cook the duck in and top up with water if it is low.
4. When very well cooked take the duck out of the stock and let it cool slightly before carefully removing any skin and putting this onto a shallow roasting tray, then shredding the duck meat with two forks and putting this meat into a bowl.
5. Put your oven grill on to its highest setting and roast the duck skin until crispy. Remove from the grill and while still hot use your fish slice to move it around the tray so it does not stick too much. When cooled using scissors cut up the skin into small slivers.
6. Serve the duck meat, crispy skin and finely shredded spring onions with Hoisin sauce and homemade Chinese double pancakes for duck. (Recipe on this website)

A Rowena original recipe !!