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Roasted ginger, chilli and soy duck  recipe

Roasted ginger, chilli and soy duck recipe

37 ratings

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 hr 30 mins to cook
  • 1055 calories / serving
  • Freezable
  • Dairy-free


  • 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

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 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.
  2. 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.
  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 mins.
  4. 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.

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