Allspice Duck with Braised Asian Vegetables

Enjoy some Eastern flavours with Ed Baines' recipe for succulent roast spiced duck served with tasty braised vegetables
By Ed Baines
Allspice Duck with Braised Asian Vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 1.5833333333333333 hours 35 minutes to 1 hour 50 minutes
  • Prep Time: 25 minutes
  • Effort: medium


Allspice duck

  • 2 tbsp vegetable oil
  • 1 Gressingham duck, with giblets
  • 1 thumb-sized piece ginger, finely sliced
  • 2 onions, chopped
  • 1 clove garlic, chopped
  • 2 tbsp ground allspice or chinese five spice, a
  • 1 cinnamon stick
  • 2 star anise
  • 4 tbsp muscovado sugar
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 litres water
  • 1 bunch of fresh coriander, divided into stalks and leaves
  • boiled rice, to serve

Braised Asian vegetables

  • 3 large leeks, cut into 10cm batons
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 tbsp rice vinegar, or Mirin
  • 200 ml vegetable stock
  • 2 heads of pak choi, each cut into eighths


1. Heat the vegetable oil in a large saucepan. Add the duck giblets, ginger, onion and garlic.

2. Fry, stirring, for 5 minutes. Add the allspice, mixing well, and cook for 30 seconds.

3. Add the cinnamon, star anise, sugar, soy sauce and oyster sauce, as well as the water and coriander stalks. Bring to the boil.

4. Immerse the duck, bring to the boil, reduce heat and simmer for 40 minutes.

5. Remove the duck, drain and allow to dry.

6. Preheat the oven to 180C/Gas 4. Place the duck on a trivet in a roasting tray and roast for 45 minutes to 1 hour until golden-brown and cooked through. Remove the duck from the oven and set aside to keep warm.

7. While the duck is roasting cook the duck stock briskly uncovered until reduced by half, then strain. Return to a pan and simmer to keep warm.

8. Prepare the braised vegetables. Poach the leeks in a saucepan of simmering water; drain once tender.

9. Heat a wok. Add the oil and heat through. Add the onion and garlic and stir-fry until translucent. Add the rice wine vinegar and the vegetable stock.

10. Cook briskly until the liquid has evaporated. Add the bok choy and the blanched leeks. Stir-fry for 2 minutes.

11. Add 4 tablespoons of the duck stock and cook, stirring often, until the stock has evaporated.

12. To serve, carve the breast and legs from the duck. Place the cooked rice on a serving platter, top with the braised vegetables, then the duck breasts and legs. Garnish with coriander leaves. Drizzle over 1-2 tablespoons of duck stock and serve.

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