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Sticky duck with cucumber and spring onion salad

Name: Sticky duck with cucumber and spring onion salad
Total time: 1 h 45 min
Ingredients: 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

1 hour 45 minutes
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

July 1, 2016 at 11:35 am

Ingredients

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

Method

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.