Serves 4


4 USA duck legs
3 tbsp thick soya sauce
2 tbsp light soya sauce
3 tsp 5-spice powder
2 star anise
2 cinnamon sticks, about 2 inches
1 tbsp olive oil
2 fresh red chilies, deseeded and sliced
2 fresh leeks, sliced
10 plums, halved and de-stoned
½ tbsp sugar
150g chopped walnuts


  1. Marinade duck legs with both thick & light soya sauce, 5-spice powder, star anise, cinnamon sticks and olive oil overnight.
  2. In a deep baking dish, add chilies, leeks, plums and sprinkle sugar over. Add the duck including the marinade and toss well. Reposition duck legs on top, skin-side up.
  3. Cook in a preheated oven at 180°C for 2 hours until the meat falls away from the bone.
  4. Sprinkle chopped walnuts and serve over the rice, noodles or with Chinese pancakes, cucumber and lettuce.