Ingredients:
- 8 large duck pieces (legs, breast etc) on the bone
- 2 tbsp groundnut oil
- 2 onions
- 6 large cloves garlic
- 2 tsp ginger, grated
- 8 spring onions
- 2 tbsp palm sugar
- 500ml chicken stock
- 125ml rice wine
- 3 whole star anise
Method:
Preheat oven to180C. Warm the oil in heavy casserole dish then lightly brown the duck pieces.
Peel and roughly chop the onions. Lift the duck out onto a plate. Add onions, turn heat down and let them cook, stirring occasionally, until soft and sweet.
Peel garlic and slice thinly then stir into the onion as it cooks. Add ginger, stir in, then cut spring onions into short lengths and add them too.
Leave everything to soften for a few minutes, then stir in palm sugar, chicken stock, rice wine and star anise. Season with black pepper and salt, then bring to the boil.
Let the mixture boil for a good minute, the return the meat and any juices to the pot. Cover and transfer to the oven for an hour and 15 mins.
Check the duck for tenderness. It should be soft but not falling off the bone. Check seasoning then lift onto plates and spoon over sauce.
Serve with bowls of white fluffy rice.