Duck with Ginger, Soy and Chilli
Duck with Ginger, Soy and Chilli



  • 4 duck legs
  • 3cm piece of ginger, finely chopped
  • 3 sliced garlic cloves
  • 1 sliced red chilli
  • 2 tbsp soy sauce
  • 3 chopped plum tomatoes
  • 1 tsp five-spice powder
  • 2 tbsp honey
  • Mashed potato and cabbage, to serve
  • Preheat the oven to 180C. Brown the duck legs all over in a frying pan, rendering out most of the fat. Remove the legs and drain the fat, leaving 2 tbsp or so in the pan. Add the ginger, chilli and garlic and fry for 2 mins to soften, then add the tomatoes, soy and a splash of water. Simmer for a few minutes.
  • Rub the five-spice powder into the skin of the duck legs, then place in a baking dish and pour over the honey and sauce from the pan. Cover with foil and bake for 1 hour, then remove the foil and increase the heat to 200C for 10 mins to crisp the skin. Serve with mashed potatoes and cabbage - fantastic!
90 mins
4 serving

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