Hong Shao Ya Tui (Red Braised Duck Legs with Pak Choi)
Slow braised duck legs in aromatic master stock with a crisped skin finish, rich and tender with the bones sliding free.
Made with Chinese master stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelMedium
- Costabout £3.70 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Bring your ready made Chinese master stock (see the base recipe) to a gentle simmer in a flameproof casserole just wide enough to hold the duck legs snugly.
- 2
Prick the duck skin all over with a fork. Place the legs skin side up in the stock so the skin stays above the surface where possible. Add the spring onions.
- 3
Cover and braise in the oven for 1 hour 45 minutes, until the meat is tender and pulls away from the bone.
105 min - 4
Heat the grill to high. Lift the legs onto a tray, skin side up, and grill for 5 to 8 minutes until the skin is crisp and deep golden. Watch closely.
6 min - 5
Meanwhile, skim the fat from the braising liquid, strain 350 ml into a pan and boil hard for 6 minutes. Mix the cornflour with a spoon of water, whisk it in with the tamari and simmer for 1 minute to a glossy sauce.
6 min - 6
Cook the rice following the packet and steam the pak choi for 3 minutes. Serve the duck on rice with the sauce spooned around and the pak choi alongside.
Tips
- Skim the duck fat from the stock and keep it in the fridge. It is brilliant for roasting potatoes.
- Cook the legs skin side up and not submerged so the skin colours and crisps nicely at the end.
- If your pot is wide, add water to keep the liquid at least halfway up the legs.
Storing and freezing
Keep the duck in the fridge for up to 3 days and reheat in a hot oven until steaming hot all the way through. Boil, strain and cool the leftover stock within 90 minutes before storing, and use it within 3 days or freeze it.
Questions
Can I use duck breasts instead of legs?
Not for this method, as breast would turn dry. Use legs, or poach a whole duck for about 1 hour 15 minutes in a deep pot of stock for a similar result.
Why does the stock taste richer after duck?
Duck fat and juices dissolve into the liquid, making it fuller. Skim and strain it well before storing and boil it hard for 5 minutes after use.
Is this dish gluten free?
Yes, when using gluten free master stock and gluten free tamari. It is also dairy free, egg free and nut free.
More made with chinese master stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.