Roasted ginger, chilli and soy duck

Roasted ginger, chilli and soy duck recipe

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  • Serves 4
  • 10 mins to prepare and 1 hr 30 mins to cook
  • 1055 calories / serving
  • Freezable


  • 4 duck legs
  • 3cm (1in) piece root ginger, shredded
  • 3 cloves garlic, sliced
  • 1 red chilli, deseeded and sliced
  • 2tbsp soy sauce
  • 3 plum tomatoes, chopped
  • 1tsp five spice powder

For the marinade

  • 2tbsp honey
  • ½ small Savoy cabbage, quartered
  • mashed potato or steamed rice, to serve
  • watercress salad, to serve

Each serving contains

  • Energy

  • Fat

    99g 141%
  • Saturates

    27g 135%
  • Sugars

    15g 17%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 14.8g Protein 27.3g Fibre 1.6g


  1. Preheat the oven to Gas Mark 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 minutes. Drain off the fat, leaving just a couple of tbsps in the pan.
  2. Add the ginger, garlic and chilli to the pan and sauté for about 2 minutes, until softened. Add the soy, tomatoes and a splash of water and bring to the boil for a few minutes.
  3. 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 minutes.
  4. Remove the foil and turn the heat up to Gas Mark 6, 200°C, fan 180°C. Cook for about 10 minutes, until the duck is crisp and cooked through. Serve with mash, or steamed rice, and watercress salad.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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