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Asian braised duck legs


  • 6 free-range duck legs, trimmed of excess of fat

  • 3 tbsp runny honey

  • tsp five spiced powder

  • tsp dried chilli powder, very finely diced

  • 2 tbspoons freshly ginger grated

  • 4 garlic cloves, finely grated

  • 200ml game or chicken stock

  • 5 tbsp sherry

  • 125ml port

  • 100ml light soy sauce

  • 3 star anise

  • 2 tbsp sunflower oil

  • 300g/10½ oz brussel sprouts, grated

  • tbsp toasted sesame oil

  • tbsp light soy sauce

  • 4 spring onions, very finely shredded lengthways

  • 2 finger chillies very finely sliced lengthways


  • 1.

    Pre-heat the oven to 180C.

  • 2.

    Heat a heavy-based frying pan, add the duck legs and cook over high heat until browned on both sides.  Remove from the pan and place in a heavy based wide casserole or roasting dish. Heat the honey in a small pan with the five-spice powder and dried chillli. When it is nice and runny drizzle over the duck legs.

  • 3.

    Drain most of the oil from the pan. Then fry the ginger and garlic for 1-2 minutes.

  • 4.

    Next add the stock, sherry, port, soy sauce and star anise.  Bring to a simmer and allow to gently bubble for 4-5  minutes.  Next pour into the casserole with the duck and cover the pan tightly with either a lid or some foil.

  • 5.

    Cook for about an 1 hour and 20 minutes.  Then remove the lid or foil then increase the heat to 220c. Cook for a further 15 minutes when the duck skin should be really crispy. You may need to add a little water if the juices have reduced too much.

  • 6.

    Meanwhile heat a wok to smoking hot. Add the sunflower oil and then chuck in the grated brussel sprouts. Stir fry for 3-4 minutes. Finally add the sesame oil and the soy sauce and stir really well.

  • 7.

    To serve place a spoonful of the brussel mixture in the centre of the plate with a duck leg on top, finally drizzle with the sauce. Garnish with the sliced strands of fresh red chilli.

  • 8.

    This would be really delicious with some steamed basmati rice as an accompaniment with coriander stirred though it.

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