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Slow Cooked Chinese Duck Hawker Rolls

These delicious New Zealand Duck Legs have been coated in Chinese Five Spice and slow cooked for hours.

They are best re-heated in an oven, air fryer or BBQ to get the skin nice and crispy.

Simply remove from packet and cook at approx 180 degrees for 15-20 minutes.

You will need:

Magills Slow Cooked Duck Legs 

Hawker rolls

Half a cucumber 

x1 shallot 

White vinegar (enough to cover cucumber + shallots in dish to pickle)

Tbspn caster sugar 

Fresh ginger and chilli



Fresh chilli


Chilli oil & Kewpie mayo


Thinly slice cucumber and shallots, cover with white vinegar and a tsp caster sugar, ginger and chilli and marinate in fridge.

Get the duck legs cooking using your preferred method (suggestions above)

When the duck is ready, remove the meat & skin from the bone. Place duck, pickled cucumber salad, and your choice of toppings (think coriander, chopped peanuts, chilli oil, spring onion) on a freshly cooked hawker roll and enjoy!

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