• 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


  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.