Braised Duck Legs in Soy Sauce


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Another versatile dish, this can be served as a cold cut or hot with its broth and some fresh ginger and spring onion julienne. Chicken legs could also be used.


  • 4 duck legs
  • 6 cloves garlic, finely chopped
  • 1 small knob of galangal, roughly chopped
  • 1 teaspoon sea salt
  • 1 teaspoon five-spice powder
  • 1 teaspoon sugar
  • 2 tablespoons dark soy sauce
  • fresh chilli sauce, to serve


Pound half of the garlic, the galangal, sea salt and five-spice powder in a mortar with a pestle to form a fine paste. Rub the duck legs with the paste and leave to marinate for 2 hours.

Dry-fry the sugar in a hot wok until it melts. Add the remaining garlic, soy sauce and duck legs and toss together, then add 1 litre (35 fl oz/4 cups) water. Cover the wok and simmer for 20 minutes, stirring occasionally to make sure that the duck doesn’t stick to the bottom of the wok. Remove from the heat and allow the duck to cool in the stock. Lift the duck out of the stock and chop each leg into three pieces with a heavy cleaver. Serve the chopped duck with fresh chilli sauce, or reheat and serve with some of the cooking broth.