Duck with plumbs

Duck with plumbs

Preparation time: 30 minutes Cooking time: 2 1/2 hours
Serves 2 generously as a main course.

This is a very simple and fantastically tasty recipe. You just need to be organised and allow time to marinade the meat in advance. I strongly recommend you get nice big fat duck legs from a butcher rather than pre-packaged ones from a supermarket that are invariably a lot smaller. Slow cooking the duck legs leaves you with thin crispy skin and meat that melts in the mouth.

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2 fat duck legs
2 tbsp dark soy sauce
1.5 tsp five spice (five spice is a blend of cinnamon, star anise, fennel, cloves and Sichuan pepper)
4-5 star anise
0.5 stick of cinnamon
0.5 tbsp olive oil
1 fresh chilli deseeded and chopped
8 plums, halved and de-stoned
1 tbsp Demerara sugar


Chopping board and sharp knife
Measuring spoons


Place the duck legs in a bowl with the soy sauce, five-spice, star anise, cinnamon stick and olive oil. Cover and then marinate in the fridge for at least 2 hours, ideally over night.

Find a casserole dish or baking tray that the duck legs will fit snugly into, put the plums, chillies and sugar in the bottom of the dish and then pour the marinade from the meat over the top. Thoroughly mix everything together and then put the duck legs on top.

Place the dish in an oven pre-heated at 170 C/ Gas 3 for 2 – 2.5 hours. Remove the star anise and cinnamon stick before serving. Serve the duck leg with the plums and several spoonfuls of the delicious dark sauce accompanied by mashed potatoes, you could of course opt for noodles or rice if you preferred.

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