Slow cooked duck legs in plum sauce

The richness of the duck meat is complimented by the sweet, fruity sauce. Serve with noodles and stir fry vegetables. Delicious!

Servings
Serves: 4
Prep
5 mins
Cook
170 mins

Ingredients

  • 4 Gressingham Duck Legs
  • 4 tbsp soy sauce
  • 3 tsp five-spice
  • 4 star anise
  • 1/2 stick cinnamon
  • 1 tbsp vegetable oil
  • 1-2 fresh red chillis
  • 16 plums
  • 2 tbsp demerara sugar
  • stir fry vegetables
  • 2 packs of straight to wok udon noodles

Method

  1. Preheat oven 200°C/ Fan 180°C/ Gas Mark 6
  2. First, cut the plums in half and remove the stones. Deseed and thinly slice the chillies. Combine in a bowl with the soy sauce, five spice, star anise, cinnamon, oil and demerara sugar.
  3. Place mixed plums in the bottom of a deep sided baking tray. Place the duck legs on top and cover with foil. Cook in the oven for 2 ½ hours. Remove foil and return to the oven for a further half an hour.
  4. Whilst still hot, shred the meat from the bone and stir through the sauce.
  5. Heat a large frying pan or wok over high heat. Add a little vegetable oil and stir fry the vegetables for 5 mins. Add the noodles for 1 min then stir through the duck in plum sauce.

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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.