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
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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.
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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.
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Step 3
Whisk the soy, oil, honey and vinegar.
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Step 4
Toss the cucumber, spring onion and endamame with the dressing, then toss with the watercress. Serve with the duck.
Nutritional Information
- Kcals 475
- Fat 22.6g
- Saturates 5.1g
- Carbs 18g
- Sugars 13.2g
- Fibre 4.6g
- Protein 47.6g
- Salt 3.4g