Peking duck

What? you can have this on slimming world too?!
well of course you can my friend! Just in the right way!
So i usually serve this with my 'fried rice' and garlic greens or sometimes it's just as good in a lettuce wrapper!
i don't usually have these with pancakes so i don't know the syns of those but i know blue dragon hoi sin sauce is currently at 1 syn per tbsp (i usually water it down with a little soy sauce or water and toss it with my duck.

This recipe is purely for the duck. i don't know how many syns it would be for cooking it with the skin on but we boil off the majority of the fat first!!

Where to get a duck? usually in the freezer section. I know aldi have had duck in their frozen section for the past 6 months so you must be able to find them in normal supermarkets too :)

So first off, if using a frozen duck i cannot stress the important of defrosting properly before use! DO NOT just sit it in hot water because there is more chance of you getting food poisoning! Get your duck out of the freezer 24 hours before you need it.. put it on a tray and leave it to do its thing.

Now. Get a big pot of boiling water. stab your duck all over with a fork and boil for 45 minutes.
Preheat your oven to 200oC. After the duck is boiled remove it from the oily water and place directly onto a wire rack. (make sure you have a tray with foil underneath the rack!) cook in the oven for 45 minutes. turn off the oven 10 minutes before removing and have your windows open as there will be smoke!

Remove to a chopping board, remove the skin (yes i know its easy to eat crispy duck and chicken skin but think how well you are doing) grab 2 forks and start shredding!
Done!
How easy?!
I hope you give this recipe a try, it will save you a lot of money from the chinese and a lot of syns!