Red Cooked Chinese Duck

Ingredients:

• 450 ml (14fl oz) chicken stock
• 4 duck legs about 200 g (7oz) each
• 1 sliced onions
• 2 tablespoons soy sauce
• 2 tablespoons flour, plain
• 2 tablespoons tomato puree
• 2 teaspoons fish sauce
• 1 tablespoon red wine vinegar
• ½ teaspoon ground allspice
• ½ teaspoon crushed dried red chillies
• 4 star anise
• 375 g (12oz) red plums, quartered and stoned
• gingered noodles or rice to serve

Steps:

1. Preheat the slow cooker as per manufacturer's instruction. Dry-fry the duck legs in a frying pan on low heat until browned on all sides.
2. Lift out the pan using a slotted spoon and transfer to the slow cooker pot.
3. Pour about 1 tablespoon of duck fat from the pan then add onion and fry, stir for 5 minutes until golden.
4. Add the flour and mix the stock altogether.
5. Add the remaining ingredients, except the plums.
6. Bring to boil, stirring.
7. Pour in the sauce over the duck, add the plums and press the duck on the surface
8. Cover with lid and cook on high heat for 5 to 6 hours.
9. Serve with gingered noodles or rice.

In making gingered noodles, heat 1 tablespoon of sesame oil in a wok, add 2.5 cm (1") piece peeled and finely chopped fresh root ginger, 200 g (6oz) finely shredded slow cooked pak choi, 50 g (2oz) halved mangetout and 3 packs, each 150 g (5oz) of thick-cut, straight-to-wok noodles. Stir-fry for 3 to 4 minutes or until hot and the pak choi gets wilted.

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