Vegetarian recipe ideas
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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.
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.
Whisk the soy, oil, honey and vinegar.
Toss the cucumber, spring onion and endamame with the dressing, then toss with the watercress. Serve with the duck.
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