- Thumb Sized piece of ginger
- 2 spring onions
- 2 Gressingham duck legs
- 1½ tbsp vegetable oil
- 1 small sweet potato / yam
- Coriander to garnish
- 1 L chicken stock
- 1 tbsp light soy sauce
- 2 tbsp Shaoxing rice wine
- 1 tsp sesame oil
- 3 tablespoons tamarind concentrate
- 1 tbsp oyster sauce
- 1 ½ tbsp hoisin sauce
- 1 ½ tbsp kecap manis (sweet soy sauce)
- Massage the Gressingham duck legs in ‘the marinade’ ingredients and set aside.
- Finely slice the ginger and roughly chop the spring onions. Peel the sweet potato or yam and then chop into 2-3 cm chunks.
- Mix ‘The Sauce’ together ready for the cooking.
- Heat 1 tbsp vegetable oil to a medium heat in a saucepan or casserole pan and add the ginger and spring onion. Cook through until the ginger starts to crisp up and turn golden brown. Then add the marinated duck legs and fry through until the skin is nicely browned on all sides. Pour out the excess fat after searing the duck.
- Now pour in ‘The Sauce’ and bring to a vigorous boil. Allow to boil for 2-3 minutes and then turn the duck legs to ensure they absorb as much sauce as possible. Cook for a further 2-3 minutes and then pour the chicken stock over the top. Bring back to boil and then turn down to a simmer. Simmer for 10 minutes and then add the sweet potato / yam to the dish and continue to cook through for a further 20-30 minutes until the sauce thickens and the duck legs start to soften.