Sticky duck with cucumber and spring onion salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 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 cucumberstrips peeled off and sliced on the diagonal at 5cm intervals
- 4 spring onionsshredded
- 100g edamameblanched and cooled
- a handful watercress
Nutrition: per serving
- kcal475low
- fat22.6g
- saturates5.1g
- carbs18g
- sugars13.2g
- fibre4.6g
- protein47.6g
- salt3.4g
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.
