5 spice confit duck leg with oyster sauce noodles and black bean prawns

This recipe will serve two people comfortably. 



For the duck 


2 duck legs

1 bulb garlic

2cm piece ginger finely chopped

3 tbsp 5 spice

1/2 red chilli 

Salt pepper


About 500g goose or duck fat, or enough to totally submerge the duck legs


For the noodles


100g Egg noodles

1 tbsp soy sauce

1 tsp fish sauce 

3 tbsp oyster sauce

2 tbsp rapeseed

3 chopped spring onions

3 chopped garlic cloves

1/2 deseeded and chopped red chilli

170g broccoli florets 

2 roughly chopped heads of pak choi

70g beansprouts 


For the prawns

1½ tbsp rapeseed oil

2cm piece ginger finely chopped

2 garlic cloves, coarsely chopped

1 spring onion finely chopped

150g raw tiger prawns shelled and de-veined

1 tsp tomato purée

3 tsp black bean sauce

2 tsp cider vinegar

2 tsp golden caster sugar



Chopped coriander 

cashew nuts 



For the duck

1. Rub the 5 spice over the duck and scatter the ginger, chilli and garlic over. Leave to marinade in the fridge for 24 hours. 

2. Next day, heat oven to 150°C. Wipe the duck with kitchen paper and pat dry, but don’t wash off the marinade.

3. Put the duck and the marinade in a cast-iron casserole and cover with the goose fat or duck fat. Cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.

For the noodles 

1. Pour boiling water over the noodles and set aside.

2. Mix soy, fish sauce and oyster sauce in a bowl. Heat the rapeseed oil in a large wok, add spring onions, chopped garlic cloves and the deseeded and chopped chilli.

3. Stir fry for 20 seconds before adding the broccoli florets. Stir fry for 1 minute, then add the pak choi, beansprouts and the sauce mixture. Stir and cook for about 2 minutes over a high heat, adding a splash of water if the sauce becomes too thick.

4. Tip in the noodles, remove from the heat and toss to mix well.


For the Prawns 

1. Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions.

2. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper.

3. Continue to stir-fry for another 3 mins over a high heat.


Serve in help your self-bowls. great dishes to share around the table. simple and full of great flavours. 

If you cook the duck in advance to reheat it place in a hot pan and crisp the skin then place in the oven at 180°C for 15-20 mins.


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