Ingredients
- 2 tsps chinese five spice powder
- 3 star anise
- 1/2 cinnamon stick
- 3 tbsps soy sauce
- 1 fresh bay leaf
- 1 red chilli deseeded and chopped
- 1 tbsp honey
- 6 large duck legs
- 1 mandarin peel removed in long strips
- 1 tbsp white wine vinegar
- 4 thin slices fresh ginger
- 24 plums halved and stoned
- brown or white rice to serve
- steamed greens to serve
Servings:
Instructions
- Mix together the 5 spice, star anise, cinnamon, soy, bay, chilli and honey. Add the duck legs and rub all over with the marinade. Put in the fridge for at least 2 hours or overnight.
- Preheat the oven to 180 C Gas Mark 4. PLace the duck legs in a large casserole with the juice of the mandarin. Cover tightly and cook for an hour.
- Remove from the oven and stir in the vinegar, ginger, mandarin peel and the plums.
- Return to the oven uncovered and reduce heat to 160 C Gas 2. Cook for a further 1-1 1/2 hours . The duck should be tender and falling off the bone, and you should have a rich and sticky sauce. Add a splash of water during cooking if the sauce is drying out to much.
- Keep covered until ready to serve with rice and greens.
Share this Recipe
Powered byWP Ultimate Recipe