Ingredients 2 duck legs
Salt and freshly ground black pepper
As much Chinese five-spice powder as you fancy
2 or 3 oranges to serve and garnish. Blood oranges provide a good colour contrast if they are available.
Preheat the oven to 200°C/Gas 6
Put the duck legs into a roasting tin and sprinkle and rub with the salt, pepper and five-spice powder.
Leave to cook for about an hour. The skin should be crisp and the meat will fall away from the bone.
While the duck is cooking, prepare the oranges. Cut the ends off the fruit, stand them on a chopping board and pare off the peel with a sharp knife, removing the pith as you go. Use the knife to separate the segments, remembering to catch the juice in a bowl.
Once the duck legs are cooked, remove to a plate and tear and shred the meat with a couple of forks. If you've ever seen this done in a Chinese restaurant you will know what I mean.
Drain the fat from the roasting tin and use the leftover orange juice to deglaze the bits of meat that are left behind.
I like to serve this with sauté potatoes and perhaps some salad greenery.
Alternatively you could buy some Chinese pancakes, hoisin sauce and shred some spring onions and cucumber and serve the duck that way.