Sticky duck with cucumber and spring onion salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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 cucumber, strips peeled off and sliced on the diagonal at 5cm intervals
- 4 spring onions, shredded
- 100g edamame, blanched and cooled
- a handful watercress
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.
