Duck legs in plum sauce with egg-fried rice

For the duck, preheat the oven to 180˚C.

Fry the duck legs in a dry frying pan placed over medium-high heat until crispy and the fat has been released. Remove from pan and set aside until needed.

Using the same pan, fry the chopped onion until soft and translucent, about 5 minutes. Add a glug of olive oil, if needed, and stir in the garlic and chilli. Fry for 2 – 3 minutes and then add the ground ginger and cinnamon, bay leaf, star anise, mustard powder and salt. Stir until well combined. Add the jam, orange juice and 2 tbsp soya sauce. Stir until combined. Increase the heat and bring to a boil. Once boiling, remove from heat and set aside.

Place the duck legs in a deep ovenproof dish. Pour the sauce over the legs, ensuring they are coated well. Cover the dish with foil/a lid and roast in the preheated oven until the duck is cooked through, about 30 minutes. Remove the foil/lid and continue to roast until golden brown, about 15 minutes. Remove from oven and set aside until ready to serve.

For the egg-fried rice, heat the vegetable oil in a large frying pan until very hot. Add the finely chopped spring onion and fry over high heat until soft, about 1 minute. Add the cooked rice and toss well.

Use a spoon to make a well in the centre of the rice mixture and pour the beaten eggs into the well. Allow the eggs to cook until the bottom starts to set before scrambling them into the rice. Remove from heat and stir in the sesame oil and 2 tsp soya sauce.

Serve the duck legs with the egg-fried rice alongside.