Save to your scrapbook
Spiced soy and honey roasted duck
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 Gressingham Duck Legs
4 garlic cloves, peeled and sliced
30g fresh root ginger, cut into fine matchsticks
8 salad onions, diagonally cut into 4cm lengths
2 star anise
1 cinnamon stick
1 red chilli, deseeded and sliced, plus extra to serve
4 essential Home Ripening Plums, stoned and roughly chopped
2 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp oyster sauce
250ml chicken stock
2 tsp cornflour mixed with 4 tsp cold water
1 tsp five spice powder
3 tbsp honey
300g fresh egg noodles
235g pack pak choi, halved
1. Preheat the oven to 180°C, gas mark 4. Prick the duck legs all over with a skewer. Set a large, lidded, ovenproof casserole dish or pan over a medium heat, add the duck legs and brown on all sides for about 6-8 minutes. Remove the legs from the pan. Drain off most of the fat, leaving about 2 tbsp in the dish.
2 . Add the garlic, ginger, salad onions, star anise, cinnamon stick and chilli to the pan and sauté for about 2 minutes, until softened. Add the plums, the soy and oyster sauces, stock and cornfl our mixture and bring to the boil for 3-4 minutes.
3. Rub the five spice powder into the skin of the duck legs, then nestle them back into the dish. Spoon over some of the soy mixture and drizzle with the honey. Cover tightly and bake for 1 hour. Add the noodles and pak choi, then cover and return to the oven; cook for 6-8 minutes, until the noodles are soft and the pak choi is just wilted. Serve in wide bowls, scattered with the extra sliced chilli.
Typical values per serving:
This recipe was first published in October 2018.