Slow Cooker Peking-Style Sticky Duck

• •4 large duck legs, bone-in, skin-on
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •3 inch piece fresh ginger, peeled and sliced
• •4 garlic cloves, smashed
• •3 stalks spring onions, white parts only, roughly chopped
• •3 star anise pods
• •1 small cinnamon stick
• •1.5 teaspoon Chinese five-spice powder
• •0.5 cup soy sauce
• •0.3 cup Shaoxing wine or dry sherry
• •0.3 cup hoisin sauce
• •3 tablespoon honey
• •1 tablespoon rice vinegar
• •1 teaspoon sesame oil
• •0.5 cup water or chicken broth
• •2 tablespoon cornstarch
• •3 tablespoon cold water (for slurry)
• •16 Peking duck pancakes or bao buns
• •1 medium cucumber, julienned
• •2 stalks spring onions, green parts only, thinly sliced

Instructions

1. 1

   Pat duck legs very dry with paper towels. Score the skin in a criss-cross pattern without cutting into the meat. Season generously with salt and black pepper.

2. 2

   In a large skillet over medium-high heat, sear the duck legs, skin-side down, for 8-10 minutes until the skin is deeply golden brown and much of the fat has rendered. Flip and sear on the other side for 2-3 minutes. Remove duck from skillet and pour off excess rendered fat (reserve for other uses if desired).

3. 3

   Place the sliced ginger, smashed garlic, and chopped white parts of spring onions into the slow cooker. Add the star anise pods and cinnamon stick.

4. 4

   In a medium bowl, whisk together the soy sauce, Shaoxing wine, hoisin sauce, honey, rice vinegar, sesame oil, Chinese five-spice powder, and water or chicken broth. Pour this mixture into the slow cooker.

5. 5

   Carefully place the seared duck legs into the slow cooker, ensuring they are partially submerged in the sauce. Cook on low for 4-6 hours or on high for 2.5-3.5 hours, until the duck is incredibly tender and easily pulls away from the bone.

6. 6

   Once cooked, carefully remove the duck legs from the slow cooker and place them on a baking sheet, skin-side up. Tent loosely with foil.

7. 7

   Strain the cooking liquid from the slow cooker into a medium saucepan, discarding the solids (ginger, garlic, spring onions, star anise, cinnamon stick). Skim off any excess fat from the surface of the sauce.

8. 8

   Bring the strained sauce to a simmer over medium-high heat. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually whisk the cornstarch slurry into the simmering sauce, stirring constantly, until the sauce thickens into a glossy, sticky glaze. Taste and adjust seasoning if necessary (add more honey for sweetness, soy for saltiness, or vinegar for tang).

9. 9

   Preheat your broiler. Place the baking sheet with the duck legs under the broiler for 5-10 minutes, watching carefully, until the skin is crispy and deeply golden. This step is crucial for the Peking-style crispness.

10. 10

    Using two forks, shred the crispy duck meat from the bones. Discard the bones.

11. 11

    Warm the Peking duck pancakes or bao buns according to package instructions.

12. 12

    Serve the shredded sticky duck with the warm pancakes/bao buns, julienned cucumber, thinly sliced green parts of spring onions, and a generous drizzle of the sticky Peking-style glaze.

Chef's Tips

• 💡**Crispy Skin is Key**: Don't skip the initial searing and the final broiling steps. These are essential for achieving that characteristic crispy Peking duck skin, even in a slow cooker recipe.
• 💡**Skim the Fat**: Duck renders a lot of fat. Skimming it from the sauce after cooking ensures your glaze isn't greasy. The rendered duck fat can be saved and used for roasting potatoes or vegetables for amazing flavor.
• 💡**Adjust Sweetness**: The amount of honey can be adjusted to your preference. Taste the sauce before thickening and add more if you prefer a sweeter glaze.
• 💡**Serving Suggestions**: While traditional with pancakes and cucumber, this duck is also fantastic in lettuce wraps, over rice, or as a filling for spring rolls.
• 💡**Prep Ahead**: The duck can be cooked and shredded a day in advance. Store the duck and glaze separately. Reheat duck under the broiler or in a hot oven until crispy, and gently warm the glaze before serving.