To make the sauce, measure the cornflour into a small pan and stir in the miso paste, soy, lime zest and juice until smooth. Add the remaining ingredients and a little salt and black pepper. Bring to the boil, stirring all the time, until thickened and coating the spoon. Set aside.

To cook the duck, arrange the legs in a large saucepan so they fit snugly in a single layer. Cover with the stock and add the ginger and garlic. Bring to the boil, cover, reduce the heat and simmer for about 1½ hours, or until tender. Set aside to cool in the stock.

Preheat the oven 220°C/200°C fan/Gas 7.

Remove the duck legs from the cooking liquid, reserving a small amount for the sauce, and place the legs in a single layer, skin side up, in a roasting tin. Brush a little of the sauce over the top of the duck legs and slide into the oven for about 20–25 minutes, until glazed and brown.

Meanwhile, reheat the remaining sauce in a small pan. Add a little of the reserved stock to thin the sauce, if necessary, then serve alongside the legs with pak choi or edamame beans.

Mary’s tips:

Duck legs can be poached up to a day ahead. Sauce can be made up to 4 days ahead.

Freezes well after first cooking.