Duck Legs With Pak Choi Recipe

Name: Duck Legs With Pak Choi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, peeled and chopped; 5 None garlic cloves, peeled (4 whole, 1 finely chopped); 2 cm fresh ginger, peeled and chopped; 1 None red chilli, deseeded and roughly chopped; 3 tbsp olive oil; 4 None duck legs, cut into thighs and drumsticks; 6 tbsp fish sauce; 2 tbsp brown sugar; 750 g pak choi, trimmed and halved; None None chopped coriander, to garnish; None None rice, to serve

Servings: persons

1 medium onion, peeled and chopped
5 None garlic cloves, peeled (4 whole, 1 finely chopped)
2 cm fresh ginger, peeled and chopped
1 None red chilli, deseeded and roughly chopped
3 tbsp olive oil
4 None duck legs, cut into thighs and drumsticks
6 tbsp fish sauce
2 tbsp brown sugar
750 g pak choi, trimmed and halved
None None chopped coriander, to garnish
None None rice, to serve

1
Place the onion, 4 whole garlic cloves, ginger, chili and pepper into a food processor and process until finely chopped. Set aside.
2
Heat 1 tbsp oil in a large frying pan, and brown the duck for 3 mins each side, working in batches if needed. Transfer to a large baking dish or roasting pan.
3
Transfer the onion mixture to the hot oil and fat in the frying pan and stir-fry for 3 mins. Add 2 tbsp of the fish sauce and the sugar and cook for another 2 mins. Use half of the mixture to coat the duck. Cover loosely with foil and bake for 45 mins. Spoon over the remaining onion mixture for the final 15 mins of cooking time.
4
Heat the remaining oil in a large frying pan, add the pak choi and cook for 2-3 mins. Add the remaining garlic and remaining fish sauce. Cook for 2-3 mins, until the pak choi is tender. Serve with the duck. Garnish with the cilantro and serve with rice, if desired.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium onion, peeled and chopped, 5 None garlic cloves, peeled (4 whole, 1 finely chopped), 2 cm fresh ginger, peeled and chopped, 1 None red chilli, deseeded and roughly chopped, and more.

Yes, Duck Legs With Pak Choi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Legs With Pak Choi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions