• Two duck legs
• Duck/goose fat or lard or oil
• Two star anise
• Two cloves garlic, crushed and peeled
• Two shallots, sliced
• A big bit of ginger, sliced
• Salt
• White pepper
• Trimmings to serve: pancakes, spring onion, hoi sin, cucumber

The day before serving, pat the duck legs dry and salt all over. Put in a Tupperware and chill overnight.

Preheat the oven 100c. In a small pan that will fit the duck legs snugly – I use the white round pot that we use for baking bread sometimes – warm the fat until liquid. Add the spices and aromatics then add the duck. The legs need to comfortably covered by fat, so top up with neutral oil if necessary.

Cook in the low oven for four to five hours until fork tender. Very carefully remove the duck onto a parchment lined tray or ovenproof pan. Chill for an hour ideally, but it’s not necessary.

Ten minutes before service, turn the oven up to 230c and roast the duck legs until the skin is crispy. Serve hot with trimmings.