Main Meals

Tender duck poached in spiced soya sauce

4 to 6
15 minutes
40 minutes
Wine/Spirit Pairing
Mooiplaas Merlot 2008

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  • 1 duck
  • 4 cups chicken stock
  • 2 cups soya sauce
  • 1x5 cm piece ginger, thinly sliced
  • 3 cloves garlic, crushed
  • 2 T mustard seeds
  • 3 whole star anise
  • 300 g baby spinach

Add all of the ingredients, except the spinach, to a large saucepan. Place over a medium heat and bring to a gentle simmer.

Cook, covered, for 40 minutes then remove from the heat and leave to settle for 30 minutes. Add the spinach 5 minutes before the end of the settling time in order to just wilt, and serve.


TASTE’s take:

Chicken also works beautifully with this delightful stock, the flavours of which gently infuse the meat during poaching.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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