with Plum Jam and Papaya Salad

Georgie and Alicia's Roast Duck.

Prep time: 25 mins
Cook time: 1 hour 45 mins
Serves: 4


4 duck legs

2 tbs soy sauce

2 tbs honey

4 duck breasts, skin lightly scored

1½ tsp Chinese five-spice

Poaching Liquid

500ml (2 cups) chicken stock

250ml (1 cup) Chinese rice wine (Shaoxing)

200ml soy sauce

100g brown sugar 

5 garlic cloves, chopped 

5cm-piece ginger, chopped

2 bird’s-eye chillies, finely chopped 

1 tbs Chinese five-spice powder

Plum Jam

6 fresh ripe plums 

55g (¼ cup) brown sugar 

1 garlic clove, crushed

1 bird’s-eye chilli, finely chopped

30ml soy sauce 

30ml tomato sauce

15ml malt vinegar

Papaya Salad

2 tbs lime juice

1 tbs rice wine vinegar 

1 green papaya, finely shredded 

2 green apples, finely shredded

1 mango, thinly sliced

1 cup coriander leaves

2 tbs chopped roasted salted peanuts


1. To make poaching liquid, place all ingredients in a medium saucepan over medium heat and stir until sugar dissolves. Add duck legs and bring to the boil. Simmer, partially covered, for 1 hour 15 minutes or until tender. 

2. Meanwhile, to make plum jam, place all ingredients in a small saucepan over medium-low heat and stir for 30 minutes or until plums break down and mixture is thickened. Season. Remove from heat.

3. Preheat oven to 180C. 

4. Remove duck legs from poaching liquid and transfer to a roasting tray (strain and reserve poaching liquid for another use). Brush duck legs with combined soy sauce and honey. Roast for 20 minutes or until caramelised. 

5. Rub duck breasts all over with five-spice and season. Place breasts, skin-side down, in a cold ovenproof frying pan over medium heat and cook for 5 minutes or until skin is crisp and golden. Turn over and transfer to oven. Roast for 10-12 minutes or until still pink in the middle. Transfer to a warm plate for 5 minutes to rest. Thickly slice. 

6. To make salad, place all ingredients in a large bowl and toss to combine. Season.

7. Divide duck breast and legs among serving plates, add salad to the side and spoon over sauce to serve.