Roasted ginger, chilli and soy duck recipe

Name: Roasted ginger, chilli and soy duck
Yield: Serves 4
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; 2 tbsp honey; ½ small Savoy cabbage, quartered; mashed potato or steamed rice, to serve; watercress salad, to serve

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

Shop your ingredients

Gressingham Duck Legs 462G
4 duck legs
£4.80
£10.39/kg
Tesco Root Ginger Loose
3cm piece root ginger, shredded
£0.56
£5.60/kg
Tesco Garlic 4 Pack
Aldi Price Match
3 cloves garlic, sliced
£0.87
£0.22/each
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, deseeded and sliced
£0.51
£8.50/kg
Tesco Light Soy Sauce 150Ml
Aldi Price Match
2 tbsp soy sauce
£0.55
£3.67/litre
Tesco Baby Plum Tomatoes 300G
3 plum tomatoes, chopped
£1.00
£3.33/kg
Tesco Chinese 5 Spice 34G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1 tsp five-spice powder
£1.00
£29.41/kg
Stockwell & Co Honey 340G
Aldi Price Match
2 tbsp honey
£0.74
£2.18/kg
Tesco White Cabbage Each
Aldi Price Match
½ small Savoy cabbage, quartered
£0.89
£0.89/each
Tesco Instant Mashed Potato 160G
mashed potato or steamed rice, to serve
£1.00
£6.25/kg
Tesco Watercress 80G
watercress salad, to serve
£1.40
£17.50/kg

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.