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Sticky duck with Chinese pickled radishes

Sticky duck with Chinese pickled radishes

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus pickling
  • Easy
  • 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: per serving


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


  • STEP 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.

  • STEP 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.

  • STEP 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.


Worthy of more than just adding to salad, radishes are low in calories, full of fibre and a good source of potassium, which helps regulate blood pressure. Being a member of the cruciferous family makes them rich in valuable anti-cancer compounds called glucosinolates. Don’t waste the leaves, because they supply calcium and an impressive amount of vitamin C.

Recipe from Good Food magazine, June 2013

Goes well with


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A star rating of 4.4 out of 5.5 ratings

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