CRISP DUCK LEGS WITH GINGER SAUCE

INGREDIENTS

6 duck legs
Oil for brushing


For the Stock
1.75 liters (3 pints) water
50 g (2 ozs) root ginger, peeled and thinly sliced
5 cm (2 in) cinnamon stick
3 cloves
4 tablespoons dark soy sauce
3 tablespoons clear honey
1 chicken stock cube

For the Sauce
3 pieces of stem ginger, cut into matchsticks
2 tablespoons dry sherry
1 tablespoon stem ginger syrup
1 ½ tablespoons cornflour
2-3 teaspoons dark soy sauce
3 spring onions sliced into needle slivers
600 ml (1 pint) of the stock
salt and freshly ground black pepper

Start the recipe the day before, if possible

Put all the stock ingredients in a large pan. Add the duck legs, then bring to the boil. Tilt a lid over the top of the pan and leave to simmer gently for 1 hour until tender. Pull the pan aside from the heat and leave the legs to cool in the stock.
Remove the duck legs and keep covered in a fridge. Chill, and then skim the fat from the stock.
Take 600 ml (1 pint) of the strained duck stock and boil briskly until reduced to 450ml (15 fl ozs). Put on one side until ready to use.

Pre heat the grill on high for 5 minutes Dry the duck legs thoroughly with kitchen paper. Arrange on a grill rack and brush with oil. Grill for about 5 minutes, turning the legs regularly until well browned and crisp.

While the duck legs are grilling, prepare the sauce.

Stir the stem ginger, syrup and soy sauce into the reduced stock. Mix together the sherry and cornflour, then whisk into the sauce. Bring to the boil, stirring, and then boil gently for about 2 minutes.
Sprinkle in the sliced spring onions and swirl in the hot sauce. Check seasoning, add salt and pepper if necessary and serve immediately with the duck legs.

This recipe can be prepared in advance and frozen.