Five-Spice Duck Curry

We all love crispy duck pancakes, but turning those flavours into a curry felt like a stroke of genius (if you ask me). You lose the crispiness cooking duck this way, but you’re paid back in full with fall-apart tender meat and a sauce that basically tastes like Christmas.

Ingredients

Method

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Step 1

Pat the duck legs dry. Place them skin-side down in a cold, wide pan and bring up to a medium heat. Season the other side with salt. Let the fat render slowly. You want properly bronzed skin and a good pool of duck fat in the pan. Once the skin is deep golden, turn and colour the flesh side briefly. Remove the duck and set aside. Pour off excess fat, keeping around 2–3 tablespoons in the pan.

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For

4

M

I

3

Duck legs

1

Cinnamon stick

2

Star anise

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Notes

If you can't find all these spices, then you can always buy the pre-ground Chinese Five Spice, and add in 2 generous tablespoons with the shallots instead.

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