Recipes

Fragrant Twice Cooked Duck with Wilted Asian Greens

Cooking time 1 hour
Serves 4

1 x 500ml sachet Asian Master Stock
2 strips Lemon rind
4 Star Anise
4 slices Ginger
4 Fresh Duck Legs
1/2 tsp Salt for sprinkling
1 tsp Kecap Manis or thick soy sauce
2 tsp Coconut sugar
2 Bunches Baby Buk Choy, washed and halved
1 Bunch Broccolini, washed and trimmed

To Serve:
Steamed Rice
Pickled Ginger to garnish