Olive Magazine
Duck Leg Recipe with Cucumber and Spring Onion

Sticky duck with cucumber and spring onion salad

Published: July 1, 2016 at 11:35 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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
Nutrition:
HighlightNutrientUnit
low inkcal475
fat22.6g
saturates5.1g
carbs18g
sugars13.2g
fibre4.6g
protein47.6g
salt3.4g
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Try this recipe for sticky duck legs, then check out our hoisin duck, five-spice roast duck, Peking duck and other duck recipes.

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.

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