Miso Duck Legs

Cook Time 1 ½ hours

Servings 4


4 duck legs
5 cm piece of ginger, sliced
3 gloves garlic, sliced
1 red chilli, cut in half
½ bunch spring onions, dark leaves discarded
100mL sherry
100mL soy sauce
1 tbsp white miso paste
1 cup of chicken stock or water

To serve
4 radishes, finely sliced
2 sprigs of coriander
½ a butter lettuce, leaves picked and washed
Steamed rice, to serve
Chilli sauce


Remove the duck from the fridge 20 minutes before cooking. Pat the skin dry. Preheat the oven to 160°C.

Place a large oven-safe pan over a low heat and add the legs, skin-side down. Once it just starts to sizzle, turn the heat up to medium and slowly cook to render off as much fat as possible. This will take about 5-8 minutes. Turn over and sear for another 4-5 minutes.

Drain off all the fat and then add the ginger, garlic, chilli and spring onions. Add the sherry, followed by the soy. Mix the miso paste into the stock and then pour into the pan. Bring to the boil before turning the heat down. Cover with baking paper and then place the lid on top.

Cook in the oven for 45-60 minutes, turning the duck halfway through the cooking process. Once cooked, remove the meat from the pan and allow to cool enough to handle.

Skim off any excess fat from the sauce and bring to the boil to thicken and create a glaze. Discard the skin from the duck and pull the meat away from the bone. Place the meat back into the sauce. Serve in the middle of the table where everyone can fill lettuce leaves with a little rice, the duck meat, radish, coriander and chilli sauce.


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