Jamie Oliver

Sweet duck legs cooked with plums and star anise

With easy soy sauce marinade

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Sweet duck legs cooked with plums and star anise

Serves 4
Cooks In2H 35M plus marinating time
DifficultySuper easy
Nutrition per serving
  • Calories
    760
    38%
  • Fat
    39.7g
    57%
  • Saturates
    10.5g
    53%
  • Protein
    68.8g
    152%
  • Carbs
    29.9g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Dinners
Recipe From

Jamie's Dinners

Nutrition per serving
  • Calories
    760
    38%
  • Fat
    39.7g
    57%
  • Saturates
    10.5g
    53%
  • Protein
    68.8g
    152%
  • Carbs
    29.9g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 4 fat duck legs
  • 4 tablespoons soy sauce
  • 3 teaspoons five-spice
  • 1 handful star anise
  • ½ stick cinnamon
  • 1 tablespoon olive oil
  • 1-2 fresh red chillies , deseeded and sliced
  • 16 plums , halved and destoned
  • 2 tablespoons Demerara sugar
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Method

Place the duck legs in a sandwich bag with the soy sauce, five-spice, star anise, cinnamon stick and olive oil and let them marinate for a minimum of 2 hours. To really get the flavours going, you could keep this in your fridge to marinate for up to 2 days. Then get yourself a pan, casserole or high-sided roasting tray that snugly fits the duck legs. Place the chillies, plums and sugar in the bottom of the tray and then pour the marinade from the bag over the top. Mix it all up using your fingers, and place the duck legs on top.

Place the tray in a preheated oven at 170°C/325°F/gas 3 for 2 to 2½ hours until the meat falls away from the bone. Remove the star anise and cinnamon stick, then taste the sauce to see if it needs to be seasoned with a little more soy sauce. It’s now down to you how you would like to serve it. You could have it as a starter with some of the little Chinese pancakes that you can buy, or served simply with rice or noodles and the chunky, jammy plum sauce that the duck has cooked in.

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