This delicious recipe is from the Helm Bar and Bistro in Darling Harbour, Sydney.
Put all the ingredients for the master stock in a roasting dish and submerge the 4 duck legs in the stock. Cover with foil and place in a preheated oven at 110 degrees Celsius. Roast for 3 ½ - 4 hours or until duck is tender.
Once the duck is cooked let it sit in the remaining stock and cool.
Once cooled, remove the duck meat from the bone and shred and keep aside.
Toss all the ingredients in a bowl, add the duck meat, mix and serve individually or on a large sharing plate.
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