187: Slow-cooked duck with star anise and ginger, p345

I was really looking forward to this one, served with the Chinese broccoli. Unfortunately, although tasty, it didn't quite live up to my expectations... I think I was expecting a thicker, richer sauce/stew - it was actually rather thin and (unsurprisingly, with duck cooked with its skin on) rather oily. The duck was cooked beautifully though, pink and moist, but cooked through. I think I'd want to reduce the liquid down by about half, maybe thicken it, and definitely leave it in the fridge overnight to solidify and remove a lot of the fat (and/or remove the skin from the duck, but then you wouldn't get the lovely crispy bits from browning the meat at the start).