• In a large pot, add in the duck quarters and pour enough water to cover the duck meat.
• Add the star anise, cinnamon stick, bay leaves, ginger, red onion, garlic, fennel seeds and black pepper into the pot.
• Next add in the salt, sugar, light soy sauce and dark soy sauce.
• Bring it to a boil and then let it continue to boil for 1 hour and 30 minutes, until the duck is tender. 
• To find out if the duck is tender, use a fork to try and flake some meat off the duck. If it’s not soft, continue to boil for another 15 to 20 minutes.
• You can also use your slow cooker to cook the duck for 1 hour 30 minutes.

• Once the duck is tender, strain the duck from the soup and remove any visible bones. The meat should come off the bones fairly easily.
• Heat up the wok with vegetable oil and bring up to 180°C. The oil should fill up less than half the pan. 
• To test if the oil is hot enough, stick a wooden chopstick into the oil, and if it starts bubbling rapidly then the oil is ready for frying.
• Deep fry the duck until crispy and brown for about 6 to 8 minutes, turning every 3 to 4 minutes. Be careful as the duck fat will splatter.
• Drain on a kitchen towel, and use 2 forks to shred the duck meat.

• To cook the prawns, add the prawns in an ovenproof/ heatproof dish and steam the prawns for about 8 minutes, or until they turn bright orange.
• Remove the prawns from the steamer and set aside to cool. You can opt to peel the prawns if you want or leave them the shells on. 
• To prepare the tofu, slice the tofu up into long strips.
• In a bowl, add in light soy sauce, dark soy sauce and sesame oil and drizzle the mixture onto the tofu.
• Slice the softened Shiitake mushrooms and season with 1 tbsp soy sauce.

• In a large bowl add in hot water, salt, sugar and mix until dissolved, then add in the white vinegar and mix well. Next add in the sliced green chilies to pickle them. 
• The green chillies should be soaked in the vinegar solution for a minimum of 10 minutes, then they can be served. They can be stored in an airtight container in the fridge for up to 6 months.
• Using a potato peeler, slice the white radish into long thin strips, and set aside.
• Take the spring onion stalks, cut them into julienne strips. Place the strips into ice water so they chill and curl up. They are now ready to be used for the board.
• Julienne the carrots and set aside to be used for the board.
• Slice the cucumber, removing the seeds, and set aside to be used for the board.
• Use scissors to cut up the Kimchi into smaller pieces, place the Kimchi in a side plate.
• Pour the Hoisin sauce into a sauce bowl, and the chili oil into another bowl

• Get yourself a tray, platter or a large wooden board.
• You can choose to line your tray with parchment paper.
• I like to section off my platter with meat proteins on one side and vegetarian protein on another side, use the dipping sauces as a guide.
• Place your sliced Aromatic Crispy duck near the Hoisin and chili oil sauce, followed by some green onion, cucumber, carrots, radish and pickled chilies. 
• Prawns are bright and orange so I like to put them in the center next to the bowl of marinated tofu which helps make a barricade between the meat and the vegetable protein. 
• Next, position the chili oil close to the sliced mushrooms. 
• Fill the gaps on the board with more carrot, cucumber, spring onion, radish and more pickled chilies. 
• Lastly serve the starter board with the popiah skins on the side. Cover the popiah skins with a damn cloth to avoid them from drying out

| You can do everything 1 day in advance, like braising the duck, steaming the prawns and preparing the vegetables and pickled green chilies. Just make sure you cover the food with plastic wrap, and place everything in the fridge. 

The only thing you need to do before your guests arrive is deep fry the duck and arrange the ingredients on your DIY Spring Roll Starter Board.