Ingredients
1 Tbsp Sesame Oil
1 Tbsp Olive Oil
4 packets Duck Quarters (8 pieces)
3 whole Star Anise
6 Spring Onions cut into short chunks
2 medium White Onions diced
6 large cloves fresh Garlic – sliced
1 whole medium sized fresh Ginger Root skinned and cut into match sticks
100 gms Chicken Stock and enough hot water to make 500mls stock
125mls Verjuice warmed
1 Round of Palm Sugar – (2 Tsp approx)

Preheat your oven to 180©C

Select a heavy bottomed casserole dish suitable to transfer to the oven.  Heat oils over medium heat and brown the Duck pieces a few at a time and set aside.

Add onions, garlic and ginger to the pot and cook to soften all the greens.  Add the chicken stock and Verjuice and dissolve the Palm sugar into the mix.  Add the Star Anise. Boil the broth for 2 minutes to ensure a slight rendering and intensified flavor.  Season with Salt and pepper.

Return the Duck to the pot including any juices that have been released from the meat.

Cover the casserole dish and [place in oven for 1 and ½ hours until Duck is very tender but not falling off the bone.  Here you can allow the whole dish to cool, refrigerate and serve the next day or you can lift the duck pieces from the broth.  Strain the broth keeping the ginger match sticks to garnish.  Serve the Duck on a bed of mashed potato (or Risoni or favourite carb) – and/or an Asian green salad and pour the broth over the top.

If serving the next day, remove any excess fat from the broth and fry off the duck pieces in a little duck fat to crisp up.  Reheat the broth, strain and serve as above.