It works well in a pancake roll and it works so very well on a pizza.
You can buy pretty good aromatic duck from most supermarkets. In fact our local petrol station sells a particularly good one.
To cook the duck yourself using leg joints, confit style, try this:
In a bowl, mix 2 tbsp of Stokes Chilli Ketchup, 2 tbsp of our Hoisin Sauce, 2 tbsp of wonderfully thick Tomato Ketchup and a good pinch or two of Chinese 5 Spice with the juice of 1 lime and 1 inch of ginger, grated.
If it is too hot, add more Tomato Ketchup and lime juice, alternatively more Chilli Ketchup if you prefer more punch.
With a skewer, prick the skin on the Duck legs, particularly the thick parts of the thigh, then coat them in the marinade. In a roasting tin, make a trivet of celery, fennel and slices of orange. Add water half way up the trivet then pop the meat (skin side up) on top.
Cover the tin with foil and into the oven for 60 minutes at 180°C/Gas mark 4. This slow cooking allows the duck to steam in all those flavours until it falls deliciously off the bone. Remove the foil, crank up the heat, and crisp up the skin for 20 minutes.
Brush the pizza base with our Hoisin Sauce and dots of Fig Relish before laying strips of shredded duck, greens and slices of fresh fig on top.
Bake the pizza and enjoy it with a bottle or two of Tsingtao beer.