Ingredients

6 free-range duck legs, trimmed of excess of fat 3 tbsp runny honey Tsp five spiced powder Tsp dried chilli powder, very finely diced 2 tbspoons freshly ginger grated 4 garlic cloves, finely grated 200ml game or chicken stock 5 tbspsherry 125ml port 100ml light soy sauce 3 star anise 2 tbsp sunflower oil 300g/10 oz Brussel sprouts, grated Tbsp toasted sesame oil Tbsp light soy sauce 4 spring onions, very finely shredded lengthways 2 finger chillies very finely sliced lengthways

Description

Pre-heat The Oven To 180C. Heat A Heavy-based Frying Pan, Add The Duck Legs And Cook Over High Heat Until Browned On Both Sides.  Remove From The Pan And Place In A Heavy Based Wide Casserole Or Roasting Dish. Heat The Honey In A Small Pan With The Five

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