Roasted ginger, chilli and soy duck recipe
Impress friends or family with this Chinese-inspired roasted duck, perfect for entertaining. Duck legs are roasted with five spice, ginger and cabbage until completely tender – serve with rice and salad to complete the meal.
See method- Serves 4
- 10 mins to prepare and 1 hour 30 mins to cook
- 1055 calories / serving
- Freezable
- Dairy-free
Ingredients
- 4 duck legs
- 3cm piece root ginger, shredded
- 3 cloves garlic, sliced
- 1 red chilli, deseeded and sliced
- 2 tbsp soy sauce
- 3 plum tomatoes, chopped
- 1 tsp five-spice powder
For the marinade
- 2 tbsp honey
- ½ small Savoy cabbage, quartered
- mashed potato or steamed rice, to serve
- watercress salad, to serve
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Shop ingredientsEach serving contains
- Energy
- 4360kJ 1055.0kcal
- Fat
- 99g
- Saturates
- 27g
- Salt
- 1.4g
- Sugars
- 15g
of the Reference intake
Carbohydrate 14.8gProtein 27.3gFibre 1.6g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Place a large frying pan over a low heat, add the duck legs and brown on all sides, rendering out as much fat as possible. This will take about 10 mins. Drain off the fat, leaving just a couple of tbsps in the pan.
- Add the ginger, garlic and chilli to the pan and sauté for about 2 mins, until softened. Add the soy, tomatoes and a splash of water and bring to the boil for a few minutes.
- Rub the five spice into the skin of the duck legs, then place them in a deep baking dish. Pour over the sauce and drizzle with honey. Cover with foil and bake for 1 hour. Add the cabbage to the dish for the last 10 mins.
- Remove the foil and turn the heat up to gas 6, 200°C, fan 180°C. Cook for about 10 mins, until the duck is crisp and cooked through. Serve with mash, or steamed rice, and watercress salad.
- See more Chinese recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
