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Slow Cooked Duck

Slow Cooked Duck and Plums

  • 4 fat duck legs
  • 2 teaspoons Maldon Salt
  • 1 tablespoon olive oil
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 1 onion, sliced
  • 1 tablespoon crushed garlic
  • 1 tablespoon crushed ginger
  • 1-2 fresh red chillies, deseeded and sliced
  • 1 tablespoon 5 spice
  • 1 cinnamon quill
  • 4 star anise
  • 1/3 cup soy sauce
  • 500ml chicken stock
  • 1 packet plums, halved and destoned
  • 2 tablespoons brown sugar

  1. Preheat the oven to 160˚C and rub duck legs with salt.

  2. Heat a cast-iron pan over high heat. Place duck legs, skin side down, in the pan and sear for 1 minute, then turn and sear the other side. Remove duck from pan.

  3. Sauté together the spices, vegetables, chilli, garlic and ginger

  4. Sear the duck legs and add to the pot

  5. Deglaze with the soy and stock

  6. Add duck legs into the pan and cover

  7. Allow to cook in the oven for 2 hours until soft and tender

  8. Add to the pot with the plums and sugar during the last 30 minutes

  9. Season to taste.