This is, quite simply, the simplest Chinese-style roast duck you will ever make. The skin is crisp and golden; the flesh moist and fall-apart. It’s heaven. And you only need two ingredients! (Although you will need both a slow cooker and a conventional oven).
Serve the restaurant way with Chinese pancakes and sliced cucumbers, spring onions and hoi sin sauce; or fry up some stove-top potatoes with whole garlic cloves, softened to puree, with Tenderstem broccoli tossed with hoi sin and sweet chilli sauces.
1 whole duck (I used Barbary – also called Muscovy – because of its high fat content)
2 tbsp Peking Duck Sauce (I used the Lee Kum Kee brand)
And that’s all!
1. With a sharp knife, trim off an excess lumps of fat from the duck, and snip off the tips of the wings. With a very sharp knife, cross-cross the skin all over, cutting through the fat, but not as far as the flesh. This will allow all the fat to melt and run off into the slow cooker to give you that famous crispy-skin finish. With a pastry brush, brush the Peking Duck Sauce all over the skin.
2. Put in a slow cooker and cook on LOW for 4 hours until the meat is falling off the bone.
3. Pre-heat the oven to 180C and when the slow cooker time is up, very carefully transfer the duck to a roasting tin. Pull away the legs from the crown and lay them alongside in the tin.
4. Put the roasting tin in the oven and cook for 20 mins to crisp up the skin, taking care it doesn’t burn.
5. Serve with anything that takes your fancy.
• Transfer the fat and cooking juices from the slow cooker to a bowl and put in the fridge. When the fat is hardened, scoop it off and store in a jar and use to make amazing roast potatoes. This will leave you with a jelly-like stock which makes a fantastic gravy base.