SAUCY SECRETS

THIS SPICED GINGER DRESSING MAKES CRISPY DUCK EVEN MORE DELICIOUS

CRISPY DUCK, SALTED HEIRLOOM CUCUMBERS, SOUR CURD, SPICED GINGER DRESSING

Serves 4

INGREDIENTS

2 tbsp ginger, peeled and finely chopped

1 clove garlic, finely chopped 1 tsp peppercorns

½ tsp ground star anise

4 tbsp sea salt

1 litre duck fat

4 duck legs

500ml full fat milk

1 tbsp plain yoghurt

½ lime, juice

250g cucumbers, cut into strips, rounds or pieces

2 tbsp sea salt

2 tbsp lemon juice

METHOD

Combine ginger, garlic, peppercorns, anise and salt in a small bowl. Sprinkle over duck legs and marinate for 24 hours. Preheat oven to 150C. Rinse duck legs then place snugly in a deep baking tray. Cover with duck fat and place over a medium flame until hot then cover with foil, place in oven and cook for 1½ hours or until very tender. Allow to cool in the fat. Meanwhile place the milk into a medium saucepan over medium heat. Add yoghurt and heat to gentle simmer. Transfer to a large plastic container with airtight lid. Place in a warm place for several hours. It needs to be about 43C to cultivate the bacteria to make sour yoghurt. I place it in the oven on a very low temperature with the door ajar. Stir in lime juice and leave for 8 hours more, then refrigerate. In a medium bowl, toss cucumber pieces with salt and lemon juice. Set aside for 20 mins. Drain and discard excess liquid. Either deep fry the duck at 180C or roast in a 220C oven until crisp. Serve with curd and assorted cucumbers.