This delicious recipe is from the Helm Bar and Bistro in Darling Harbour, Sydney.


  • 4 x duck legs

  • Master Stock:

  • 300ml x soy sauce

  • 400ml x mirin

  • 300ml x water

  • 60gm x sliced fresh ginger

  • 8 x garlic cloves crushed

  • 6 x star anise

  • 1 x bunch coriander with roots, roughly chopped

  • 4 x birds eye chilli's

  • 2 x cinnamon sticks

  • 100gm caster sugar

  • Salad:

  • Roasted pecan nuts

  • 1 x Nashi pear cut julienne style

  • 100gm snow pea tendrils

  • Large handful of coriander leaves

  • 2 x banana chilli’s thinly sliced

  • 4 x stalks of spring onions sliced

  • 2 x juice from limes

  • 1 x tbs of mirin

  • 1 x tbs light virgin olive oil


  • 1.

    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.

  • 2.

    Once the duck is cooked let it sit in the remaining stock and cool.

  • 3.

    Once cooled, remove the duck meat from the bone and shred and keep aside.

  • Salad::

  • 1.

    Toss all the ingredients in a bowl, add the duck meat, mix and serve individually or on a large sharing plate.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1335kj
  • Fat Total 95g
  • Saturated Fat 30g
  • Protein 37g
  • Carbohydrate 60g
  • Sugar 32g
  • Sodium 4624mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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