Ginger Pig’s Sticky duck legs braised with plums

Try this. It is truly delicious. The richness of the duck leg is offset by the tartness of the plums, while spices and chilli make the flavour sensational.

Serves 4
Takes 2¼ hours, plus overnight marinating

  • 2 tsp fi ve spice
  • 2 star anise
  • 3 tbsp soy sauce, preferably Kikkoman
  • 1 cinnamon stick
  • 2 red chillies, deseeded and chopped
  • 1 tbsp demerara sugar
  • 4 large duck legs
  • 1 tbsp white wine vinegar
  • 16 plums, stoned
  1. Mix together the five spice, star anise, soy sauce, cinnamon, chillies and sugar in a casserole. Add the duck legs and rub all over with the marinade. Cover and leave in the refrigerator overnight.
  2. The next day, preheat the oven to 200°C/400°F/gas mark 6. Place the duck legs in a roasting tin and cook for 1 hour. Now mix in the vinegar and plums, making sure that the duck legs are on top. Return to the oven, reduce the temperature to 170°C/325°F/gas mark 3 and cook for a further hour.
  3. The meat should be tender and falling off the bone and the plums collapsed and soft, making a rich and sticky sauce. Serve with jasmine rice.

Credits

Ginger Pig Meat Book by Tim Wilson and Fran Warde. Published by Mitchell Beazley.