Sticky duck with Chinese pickled radishes

Sticky duck with Chinese pickled radishes

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 15 mins Cook: 40 mins Plus pickling

Skill level



Serves 2

Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat

Nutrition and extra info

Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


For the pickled radishes

  • 2 bunches radishes, sliced, leaves reserved (see below)
  • 2 tbsp golden caster sugar
  • 1 tbsp white wine vinegar
  • 1 tbsp low-salt soy sauce
  • 1 tbsp brown sugar
  • 1 red chilli, deseeded and sliced

For the duck

  • 1 tsp clear honey
  • 1 tbsp low-salt soy sauce
  • 1 tbsp rice wine
  • 1 tbsp white wine vinegar
  • 1 tsp five spice powder
  • 2 duck breasts

For the radish leaves

  • 1 tbsp vegetable oil
  • leaves from 2 bunches radishes
  • 2 garlic cloves, sliced
  • 1 tsp low-salt soy sauce
  • 1 tsp sesame oil
  • 1 tsp sesame seeds

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.
  2. Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
  3. For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts whole or sliced – it’s up to you – with the pickled radishes and the stir-fried leaves.

Recipe from Good Food magazine, June 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
catwoman343's picture

I agree. It certainly looks worth trying, but where are the other ingerdients?????

last edited: 16:35, 21st Jun, 2013
rlc130's picture

Looks good but a proper list of ingredients would be NICE?

last edited: 16:06, 21st Jun, 2013
hp91xs's picture

The pickled radishes add both texture and contrast of flavours to this rich dish. The duck was a bit over done but meltingly tender. The radish greens were a bit droopy so did some chinese leaf with onions instead. Fab!

last edited: 16:52, 21st Jun, 2013