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The Asian - Peking style confit duck with a spicy herb salad Sliders


4 duck legs
10 Sliders
Salt to coat
3 cloves garlic (chopped)
½ tsp. juniper berries (crushed)
2 bay leaves
½ tsp. five spice
½ tsp. black pepper corns (crushed)
1 tsp. Szechwan pepper (toasted & crushed)
500g duck fat

Cooking liquor

300ml red wine
600ml chicken stock
1 star anise
2 tbsp. oyster sauce
½ tsp. five spice
½ tsp. coriander seeds (toasted, crushed)
½ inch grated ginger
2 cloves garlic
1 tbsp. soy sauce

Spicy Salad
coriander (freshly picked)
flat leaf parsley (freshly picked)
sliced red chilli
½ red onions finely sliced


Ready in 3 hours
Serves 10 Sliders


Trim any excess fat from leg and salt to coat. Cover and leave in fridge overnight.

Next day, wash the duck legs free from all the salt. Marinade in a mixture of freshly chopped garlic, juniper berries, bay leaves, five spice, and black pepper & Szechwan peppercorns. Leave overnight.
Melt 500g duck fat in an oven proof dish. Once melted, place the duck into the fat and bake for 2-2 ½ hours at 120°C.
Once cooked drain excess fat and pop back into oven for 30 minutes at 180°C, until skin is crispy. Once the duck has cooled slightly shred all the meat from the legs.
To make sauce: In a heavy based pan combine red wine, stock and star anise until boiling. Add oyster sauce, five spice, coriander seeds, ginger, garlic, soy sauce cook until boiling, reduced by half to sauce consistency.
To serve: split and butter the sliders. Place the shredded duck into a sauce pan and add the cooking liquor and bring to the heat. Dress the spicy salad with a small drizzle of sesame oil.
Toast the slider buns on a toasted sandwich maker then fill with the hot duck mixture and finish with a good amount of the spicy salad.

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