Duck Legs With Pak Choi - cooking recipe

Ingredients

1 medium onion, peeled and chopped
5 None garlic cloves, peeled (4 whole, 1 finely chopped)
2 cm fresh ginger, peeled and chopped
1 None red chilli, deseeded and roughly chopped
3 tbsp olive oil
4 None duck legs, cut into thighs and drumsticks
6 tbsp fish sauce
2 tbsp brown sugar
750 g pak choi, trimmed and halved
None None chopped coriander, to garnish
None None rice, to serve

Preparation

Place the onion, 4 whole garlic cloves, ginger, chili and pepper into a food processor and process until finely chopped. Set aside.
Heat 1 tbsp oil in a large frying pan, and brown the duck for 3 mins each side, working in batches if needed. Transfer to a large baking dish or roasting pan.
Transfer the onion mixture to the hot oil and fat in the frying pan and stir-fry for 3 mins. Add 2 tbsp of the fish sauce and the sugar and cook for another 2 mins. Use half of the mixture to coat the duck. Cover loosely with foil and bake for 45 mins. Spoon over the remaining onion mixture for the final 15 mins of cooking time.
Heat the remaining oil in a large frying pan, add the pak choi and cook for 2-3 mins. Add the remaining garlic and remaining fish sauce. Cook for 2-3 mins, until the pak choi is tender. Serve with the duck. Garnish with the cilantro and serve with rice, if desired.