12 small duck legs
2 pieces star anise
4 garlic cloves, chopped
1 tbsp diced fresh root ginger
1 small bunch of fresh coriander (cilantro)
oil for deep-frying
frisée (curly endive) to serve
For the dip
2 tbsp sesame oil
2 tbsp soy sauce
3 tbsp tomato ketchup
1 tsp runny honey
juice of 1 small orange
1 Prick the duck legs all over with a skewer or fork. Put them in a large pan with the spices and coriander, cover with cold water and bring to the boil. Reduce the heat and simmer gently for 45
2 Meanwhile, make the dip by whisking all the ingredients together in a bowl.
3 Drain the duck legs and remove the meat and skin from the bones. Cut into slices.
4 Heat the oil in a large heavy-based pan or deep-fat fryer to 180°C/350°F. Add the duck and fry in batches until crisp and golden brown. Drain on kitchen paper.
5 Serve the duck immediately with the dip and some frisée.