- 2 cloves garlic, crushed
- 1 thumb-sized piece of ginger, peeled & grated
- 2 Tbsp rice wine vinegar
- 1 tsp Chinese five spice
- ½ tsp salt
- 2 Tbsp honey
- 1 Tbsp rice bran oil
- 2 Tbsp soy sauce
- 1 Tbsp hoisin sauce
- 4 duck legs
- 1 spring onion
- 100g vermicelli noodles, cooked
- ½ cucumber, cut into matchsticks
- 2 baby cos lettuces, leaves separated
- 2–3 Tbsp hoisin sauce
- 2 tsp sesame seeds,
- Small handful coriander leaves
te Pā Reisling
Place all of the marinade ingredients in a sealable bag, and rub to combine. Add duck legs to the bag, seal it and place it in the fridge to marinate for at least an hour.
Thinly slice spring onions into long strips and place in a small bowl of iced water for 30 minutes, until curly. Drain and set aside.
Preheat your oven to 180°C.
Place duck legs and marinade in a roasting tray. Bake for 30 minutes, then turn the heat up to 200°C and cook for a further 10 minutes, until skin is crispy and duck is cooked through. Remove from the oven and rest for 10 minutes. Once they’re cool enough to handle, shred the meat off the duck.
To serve, divide noodles, duck, cucumber and spring onion evenly between lettuce cups and drizzle with second amount of hoisin sauce. Scatter over sesame seeds and coriander leaves. Alternatively, serve up
all of the components in small bowls and let people help themselves!