Chinese spiced duck salad

Chinese spiced duck salad

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

Prep: 15 mins Cook: 25 mins


Serves 2

Who says a duck supper has to be expensive? Make your meat go further with this flavour-packed salad

Nutrition and extra info

Nutrition: per serving

  • kcal492
  • fat15g
  • saturates4g
  • carbs69g
  • sugars10g
  • fibre2g
  • protein25g
  • salt2.66g


  • 1 duck leg
  • 1 tsp Chinese five-spice powder
  • 140g rice noodles
  • 1 celery stick, cut into matchsticks



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 carrot, cut into matchsticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ cucumber, deseeded and cut into matchsticks
  • 2 spring onions, sliced lengthways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…


  1. Heat oven to 220C/200C fan/gas 7. Rub the duck leg all over with five-spice and seasoning, place on a baking tray and roast for 25 mins.

  2. Meanwhile, cook the rice noodles following pack instructions. Drain and cool under cold running water, then drain again well and toss with the celery, carrot, cucumber and spring onions. When cool enough to handle, remove the duck meat and crispy skin from the bone and finely shred.

  3. To make the dressing, mix the hoisin and soy sauce with 2 tbsp water. Divide the noodles between two plates and top with the shredded duck. Drizzle over the dressing and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th May, 2012
We made double the quantity of everything as we are very hungry people and, although to begin with we both were pleasantly surprised, after a while it became a bit same-y. I think the duck and the texture of the noodles were nice but there were too much cucumber and dressing.
13th Feb, 2012
A little disappointing. I was planning on making this into a warm dish with egg noodles and pak choi, but the duck took waay longer than stated to cook (closer to 1hr) so the vegetables wilted and were cold by the time it was done. Sure there are better ways to cook duck legs.
8th Jan, 2014
cook the duck before the veg not hard is it
14th Aug, 2011
This recipe had become a family favourite, it is so quick and easy to make and get on the table after a day at work. It also has the added bonus of being healthy.
6th May, 2011
I thought that the cold noodles were a bit strange - would be work better with warm noodles.
25th Apr, 2011
This is lovely - works well with pork too if you can't find duck. Also used egg noodles the second time with no problems. My husband doesn't like chinese food and he loves this!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?