• 2 duck legs
  • 1 tbsp olive oil
  • 1 tsp Chinese five-spice powder
  • 2 medium carrots, sliced into thin, long matchsticks
  • 4 spring onions, sliced into matchsticks
  • 4 ripe plums, halved and sliced into 8 thin wedges
  • handful of coriander leaves, chopped
  • handful of roasted peanuts, chopped
  • 1⁄2-1 tsp fish sauce (optional)
  • 1 lime, juiced


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Put the duck legs in a small roasting tin and rub over the olive oil, Chinese five-spice and a pinch each of salt and pepper. Roast for 1 hr 30 mins-1 hr 45 mins until tender and easily pulled apart. Leave to cool, then shred the meat using two forks.

  • STEP 2

    Put the carrots, spring onions, plums, coriander leaves and peanuts in a bowl and toss to combine. Drizzle in the fish sauce, if using, and the lime juice. Toss again.

  • STEP 3

    Tip the duck meat into a bowl or onto a serving platter, then top with the plum salad to serve.

Goes well with


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