Pre-heat the oven to 180C.
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.
Drain most of the oil from the pan. Then fry the ginger and garlic for 1-2 minutes.
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.
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.
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.
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.
This would be really delicious with some steamed basmati rice as an accompaniment with coriander stirred though it.
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