- Home
- Recipes
- Meat and poultry
- Sticky duck with cucumber and spring onion salad
Sticky duck with cucumber and spring onion salad
Published: July 1, 2016 at 11:35 AM
Save recipe
Serves 2
Easy
Total time: 1 hr and 45 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
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
Low calorie
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this recipe for sticky duck legs, then check out our hoisin duck, five-spice roast duck, Peking duck and other duck recipes.
Ingredients
Nutrition
-
2 duck legs
-
1 tsp Chinese five-spice
-
3 tbsp hoisin sauce
-
2 tsp soy sauce
-
1 tsp sesame oil
-
1 tsp honey
-
2 tsp rice wine vinegar
-
½ cucumber
strips peeled off and sliced on the diagonal at 5cm intervals
-
4 spring onions
shredded
-
100g edamame
blanched and cooled
-
a handful watercress
Nutrition: per serving
-
kcal475
low
-
fat22.6g
-
saturates5.1g
-
carbs18g
-
sugars13.2g
-
fibre4.6g
-
protein47.6g
-
salt3.4g
Ad
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.
Try one of our other Chinese recipes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue