Sticky duck with cucumber and spring onion salad

  • serves 2
  • Easy

This recipe for sticky duck with cucumber and spring onion salad takes a little extra time but is easy to make and under 500 calories, so it's great for midweek



  • duck legs 2
  • Chinese five-spice 1 tsp
  • hoisin sauce 3 tbsp
  • soy sauce 2 tsp
  • sesame oil 1 tsp
  • honey 1 tsp
  • rice wine vinegar 2 tsp
  • cucumber ½, strips peeled off and sliced on the diagonal at 5cm intervals
  • spring onions 4, shredded
  • edamame 100g, blanched and cooled
  • watercress a handful


  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Put the duck legs in a small roasting tin or dish. Mix the 5 spice with 1/2 tsp sea salt and rub all over the legs. Roast for 1 hour, basting a couple of times.

  • Step 2

    After an hour drain off the fat and spoon over the hoisin sauce. Cook for another 30 minutes, brushing a bit more sauce over until sticky and glazed. Rest for 10 minutes.

  • Step 3

    Whisk the soy, oil, honey and vinegar.

  • Step 4

    Toss the cucumber, spring onion and endamame with the dressing, then toss with the watercress. Serve with the duck.

Nutritional Information

  • Kcals 475
  • Carbs 18g
  • Protein 47.6g
  • Fat 22.6g
  • Sugars 13.2g
  • Salt 3.4g
  • Saturates 5.1g
  • Fibre 4.6g