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
Half a cucumber
White vinegar (enough to cover cucumber + shallots in dish to pickle)
Tbspn caster sugar
Fresh ginger and 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!