Slow Cooker Peking Style Duck

4 standard portions

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Ingredients

• 1 Duck
• 200 ml Hoisin sauce
• 1 tsp Chinese 5 spice
• 1 tbsp Honey
• 3 tsp Ginger paste
• 1.5 tbsp White wine vinegar
• 2 tbsp Soy sauce

Method

1. Mix the sauce ingredients together and coat the duck. Put into the slow cooker for 3 - 3.5 hours on HIGH, breast side down until the meat is very tender and pulls apart when pushed with a fork.
2. Option 1: Remove the meat and skin that you will serve from from the whole duck. Pop the boneless cooked meat into your air fryer for about 5 - 6 minutes at 200c/400F to brown up the skin pieces. Keep an eye on it as you don't want to burn the meat pieces.
3. Option 2: Remove the meat and skin that you will serve from the whole duck. Pop the boneless cooked meat onto a grill safe baking sheet. Cook under a hot grill for 5 - 6 minutes to crisp up the skin pieces. Keep an eye on it as you don't want to burn the meat pieces.
4. Option 3: When cooked through and tender, remove the duck and put into a preheated oven at 220C/425F for 30-40 minutes to crisp up.
5. Option 4: You can also not do any of these options, just remove the skin and bones, discard with the meat carcass and serve the soft tender meat with no skin.
6. While the duck is in the oven, put the sauce from the slow cooker into a small pan on the hob and bubble for 5-10 minutes until thickened and reduced by half.
7. Shred the duck and serve with the sauce.