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Duck legs with plum sauce

Duck legs give succulent meat and crispy skin and are incredibly tasty.

Serves 4 Total Time  ready in 1 hr, 40 mins, including 10 mins prep


Get the ingredients here.

  • 4 duck legs 
  •  4 tsp Chinese five spice

For the plum sauce:

  • 6 plums, pitted and chopped 
  • 2 ½ tbsp soft brown sugar 
  • 2cm fresh ginger, peeled and grated 
  • 1 garlic clove, grated 
  • 1 tbsp tamari or soy sauce 
  • pinch of allspice 
  • 1 tbsp rice wine vinegar 
  • 50ml water

To serve:

  • 20 Chinese pancakes (2 packs) 
  • 4 spring onions, sliced 
  • 1 cucumber, cut into sticks


1. Preheat oven to 200°C/180°C fan/Gas 6. Prick the duck legs all over with a fork, season, then rub 1tsp of five spice on to each leg. 

2. Place the duck on a wire rack over a baking tray and cook in the oven for 1 hr 30 mins. Baste occasionally with the fat that drains into the tray.

3. Meanwhile, make the plum sauce: place the ingredients in a saucepan, bring to the boil, turn down to simmer for 20 mins. If it gets too thick, add a little more water. 

4. Remove from the heat, blitz with a hand blender and leave to cool.

5. Leave the duck to rest for 10 mins, shred with a fork.

6. Serve with the pancakes, cucumber, spring onions and plum sauce.

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