Duck with Hoisin, Five Spice and Peanut

Confit Duck Leg, Hoisin, Five Spice Aioli, Peanut, Rice Cracker, Orange Zest

Duck Pancakes have always been one of my favourite dishes to order whenever I go out to eat, and this tribute to the dish was made to see if I could make it into a more Fine Dining style.

Duck Leg:

• Five Spice Powder

• Maldon Salt

• 2 Duck Legs

• Duck Fat

Method:

Salt the legs with the Five Spice for 18-24 hours.

Cover with the Duck fat, and seal well with foil.

Confit for 2 hours at 140C

Rice Cracker:

• Rice Paper

Method:

Fry at 180C until puffed and crispy.

Five Spice Aioli:

• 250ml Soya Milk

• 250ml Rapeseed Oil

• 1 tbsp Five Spice Paste

• 1 clove Garlic

Method:

Blend everything together until an emulsion forms.

Assembly:

Shred the confit Duck and mix with enough Hoisin Sauce to bring it together.

Press into a mould, I used a half moon style.

Top with Rice Crackers, Aioli, Peanuts and Orange Zest.

I added some Rocket Leaves to give it more colour, but Cucumber and Carrot would work better.