Let’s Cook Together | Asian Style Braised Duck

This is hands down the most popular dish on board every ship – one of the static menu items. If you want to make the guests happy, this is the way to it! Just serve it for dinner and they are!


Makes 6

  • 250 gm Hoisin sauce
  • 15 gm Sea salt
  • 15 gm Chinese five spice
  • 125 gm Rice Vinegar
  • 15 gm Szechuan pepper
  • 75 gm Grated ginger
  • 135 gm Honey
  • 4 each Star anise
  • 190 ml Light soy sauce
  • 1500 ml Chicken stock
  • 90 gm Red onion, sliced
  • 6 each Duck leg


  • Preheat oven to 160 deg C. In a blender, blitz the hoisin sauce, salt, five spice and rice wine vinegar
  • Add in the Szechwan pepper, ginger, honey, star anise, soy, chicken stock and blend
  • Bring up mixture to the boil in a pot.Pour into a deep roasting tray, add the duck legs and scatter over the onion
  • Place into the oven, turning every 30 minutes for 2-3 hours. Leave to cool in the braising liquid
  • To serve, drain it, pass the liquid through a fine sieve, and use it as a sauce to pour over your duck legs
  • Serve it with steamed rice, bok choi and snow peas or any other green vegetables you prefer