Crispy Cauli

• Servings: 4
• Preparation time: 10 minutes
• Cooking time: 1 hour
   

Ingredients

• 4 duck legs
• 1 tbsp sugar
• ½ tbsp salt
• 1 tsp Chinese five-spice powder
• 200 ml chicken stock
   

For serving

• Hoisin sauce
• ½ cucumber, thinly sliced
• 1 bunch of spring onions, finely chopped
• 20–24 ready-made Chinese pancakes
   

Preparation

1. Season the duck legs: mix the sugar, salt, and five-spice, then rub onto the skin and meat. Place the duck in a baking dish that fits your air fryer.
2. Pour the chicken stock around the duck legs to partially submerge them (about halfway up). Adjust the amount of stock depending on the size of your dish.
3. Select Air Fry and set to 170 °C for 1 hour. Cook until the skin is crispy and the meat is tender. For even crispier skin, air-fry for another 15 minutes.
4. Once cooked, warm the pancakes as instructed. Shred the meat and cut the skin into small pieces.
5. Add a little cooking stock to the shredded meat to keep it juicy.
6. Serve immediately with warm pancakes, hoisin sauce, spring onions, and cucumber.