Red Cooked Chinese Duck

Red Cooked Chinese Duck


  • 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.

You Might Also Like:

Make sure you’re following The for the latest recipes!
Facebook | Pinterest

Share This Post