Ingredients

2 duck legs (about 600g/1lb 5oz in total), skin on 75g/3oz potato flour or plain flour groundnut oil for deep-frying 1 pinch of salt 1 pinch of crushed dried chillies For the marinade teaspoon ground cinnamon teaspoon ground ginger teaspoon ground allspice 2 tablespoons Shaohsing rice wine or dry sherry 2 tablespoons honey 1 tablespoon chilli sauce 1 tablespoon light soy sauce 2 garlic cloves, minced For the pickled radish salad 100g/3oz red radish, finely diced cucumber, halved lengthways, deseeded and finely diced 1 medium red chilli, deseeded and finely chopped (optional) 1 tablespoon clear rice vinegar or cider vinegar teaspoon salt 1 teaspoon caster sugar teaspoon Shaohsing rice wine or dry sherry 1 small handful of fresh coriander leaves, finely chopped

Description

Place The Duck Legs In A Bowl Or Plastic Food Bag Together With All The Marinade Ingredients. Cover With Cling Film And Leave In The Fridge To Marinate For As Long As Possible, Preferably Overnight. Place All The Ingredients For The Pickled Radish Salad I

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