Asian-braised duck legs and wok-fried sprouts with sesame and soy

For a great dinner party dish try Merrilees Parker's succulent braised duck, served with stir-fried Brussels sprouts
By Merrilees Parker
Asian-braised duck legs and wok-fried sprouts with sesame and soy
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: medium



  • 6 duck legs, free-range and trimmed of excess fat
  • 3 tbsp clear honey
  • 1 tsp chinese five spice
  • 1 tsp dried chillies, very finely diced
  • 2 tbsp freshly grated ginger
  • 4 cloves garlic, finely grated
  • 200 ml game or chicken stock
  • 5 tbsp dry Amontillado sherry
  • 125 ml port
  • 100 ml light soy sauce
  • 3 star anise
  • 2 tbsp sunflower oil
  • 300 g brussels sprouts, grated
  • 1 tbsp toasted sesame oil
  • 4 spring onions, very finely shredded lengthways
  • 2 red chillies, very finely shredded lengthways


1. Preheat the oven to 180C/gas 4. 2. Heat a heavy-based frying pan, add the duck legs and cook over high heat until browned on both sides. Remove from the pan and place in a heavy-based wide casserole or roasting dish. 3. Heat the honey in a small pan with the five-spice powder and chilli powder. Drizzle the honey mixture over the duck legs. 4. Drain most of the oil from the frying pan. Add the ginger and garlic for 1-2 minutes. Next add the stock, sherry, port, soy sauce and star anise. Bring to a simmer and allow to gently bubble for 4-5 minutes. 5. Next pour into the casserole with the duck and cover the pan tightly with either a lid or some foil. 6. Cook for an 1 hour and 20 minutes. Then remove the lid or foil then increase the heat to 220C/gas 7. Cook for a further 15 minutes when the duck skin should be really crispy. You may need to add a little water if the juices have reduced too much. 7. Meanwhile heat a wok to smoking hot. Add the sunflower oil and then the grated Brussels sprouts. Stir-fry for 3-4 minutes. Add the sesame oil and the soy sauce and stir really well. 8. To serve place a spoonful of the Brussels sprouts mixture in the centre of each serving plate with a duck leg on top, then drizzle with the sauce. Garnish with the spring onion and red chilli. 9. Serve with steamed basmati rice with coriander stirred through it.

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