Duck Salad Recipe with Cucumber and Spring Onion

Sticky duck with cucumber and spring onion salad

  • serves 2
  • Easy

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

Advertisement

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

  • 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.

Try one of our other Chinese recipes here...

Chinese Soup Dumplings (Sheng Jian Bao)

Nutritional Information

  • Kcals 475
  • Fat 22.6g
  • Saturates 5.1g
  • Carbs 18g
  • Sugars 13.2g
  • Fibre 4.6g
  • Protein 47.6g
  • Salt 3.4g
Advertisement