Easiest Ever Chinese Roast Duck Recipe

INGREDIENTS:

• 1 whole duck 
• 2 tbsp Peking Duck Sauce (I used the Lee Kum Kee brand)

INSTRUCTIONS:

1. With a sharp knife, trim off an excess lumps of fat from the duck, and snip off the tips of the wings. With a very sharp knife, cross-cross the skin all over, cutting through the fat, but not as far as the flesh. This will allow all the fat to melt and run off into the slow cooker to give you that famous crispy-skin finish. With a pastry brush, brush the Peking Duck Sauce all over the skin.
2. Put in a slow cooker and cook on LOW for 4 hours until the meat is falling off the bone.
3. Pre-heat the oven to 180C and when the slow cooker time is up, very carefully transfer the duck to a roasting tin. Pull away the legs from the crown and lay them alongside in the tin.
4. Put the roasting tin in the oven and cook for 20 mins to crisp up the skin, taking care it doesn’t burn.
5. Serve with anything that takes your fancy.

Source: The Recipe Shed

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