- 450 ml (14 fl oz) chicken stock
- 4 duck legs about 200 g (7oz) each
- 1 onion
- 2 tablespoons soy sauce
- 2 tablespoons (all-purpose) plain flour
- 2 tablespoons tomato puree
- 2 teaspoons fish sauce
- 2 teaspoons red wine vinegar
- ½ teaspoon ground all-spice
- ½ teaspoon crushed dried red chilli
- 4 star anise
- 10 oz (280g) red plums quartered and stoned
- gingered noodles or rice to serve
- Preheat the slow cooker as per manufacturer’s instruction. Dry-fry the duck legs in a frying pan on low heat until browned on all sides.
- Lift out the pan using a slotted spoon and transfer to the slow cooker pot.
- Pour about 1 tablespoon of duck fat from the pan then add onion and fry, stir for 5 minutes until golden.
- Add the flour and mix the stock altogether.
- Add the remaining ingredients, except the plums.
- Bring to boil, stirring.
- Pour in the sauce over the duck, add the plums and press the duck on the surface
- Cover with lid and cook on high heat for 5 to 6 hours.
- Serve with gingered noodles or rice.
For the noodles:
- Heat 1 tablespoon of sesame oil in a wok
- Add 2.5 cm (1″) piece peeled and finely chopped fresh root ginger
- 200 g (6oz) finely shredded slow cooked pak choi
- 50 g (2oz) halved mangetout and 3 packs, each 150 g (5oz) of thick-cut, straight-to-wok noodles.
- Stir-fry for 3 to 4 minutes or until hot and the pak choi gets wilted.