4 tablespoons soy sauce (I used a mix of dark and light soy)
3 teaspoons Chinese 5-spice powder
A handful of star anise
Half a stick of cinnamon
1 tablespoon olive oil
2 tablespoons Demerara sugar (more if you like a really sweet sauce)
1-2 fresh chillies, deseeded and sliced
How to make it
Prep time shown does not include marinating time.
Put the duck legs, soy sauce, 5-spice powder, star anise, cinnamon stick, and olive oil in a resealable (ziplock) bag, and mix well together. massage the marinade into the duck legs then put in the fridge and let marinate for at least 2 hours, or up to 2 days if possible.
Preheat the oven to Gas 3/160C/325F
Take a casserole dish which will fit the four duck legs snugly.
Halve and de-stone the plums and put them in the base of the casserole.
Mix in the chilli(es)
Sprinkle with the sugar.
Pour over the marinade from the bag.
Place the duck legs on top.
Put the casserole in the oven for 2 - 2 1/2 hours until the meat falls away from the bone.
Remove the star anise and cinnamon, and test for seasoning.