Aromatic duck

This is a big hit in our house – mind you my kids like mixed bean stews and cauliflower cheese so I’m not convinced they are normal.  This recipe came from a girl I shared a house with in London over 20 years ago

Spilt duck in half lengthways. In a pestle and mortar, grind 2 tbsp 5 spice, 1 tbsp peppercorns, 2 tbsp cumin seeds, 1 tbsp rock salt, 1 tbsp dark brown sugar. Rub all over duck on both sides. Leave for a few hours, preferably over night.
Steam over a pan of boiling water for 1.5 hours. Allow to cool completely. Heat 2 inches of oil in wok. Fry the duck skin side down over moderate heat for 10 – 12 mins, turn over and fry for a further 5 mins. Remove and allow to drain and cool slightly. Shred completely with two forks and serve with pancakes, shredded spring onion and thinly sliced cucumber sticks.

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