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5 from 1 vote

Five Spiced Duck Leg with Chilli Noodles

An easy to make yet full of oriental flavour quick weekday dish, but smart enough for a special treat too.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Cuisine: Chinese
Servings: 2
Author: Annie Ko


  • 2 duck legs
  • 2 cloves of garlic skinned and flattened with the back of a knife
  • 2 stalks of spring onion cut into thumb-length
  • 1 teaspoon of fine sea salt
  • 2 teaspoons of chinese five spice
  • 1 bag of Amoy straight-to-wok noodles
  • 1 red chilli sliced. Deseed if you don't want it too spicy
  • 1 spring onion cut off the white part, keep. Finely chop the green part
  • 2 slices of ginger optional
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of oyster sauce
  • 1 teaspoon of cornflour
  • 1 tablespoon of water


  • Preheat oven to 170'C / gas mark 3.
  • Pat dry the skin on the duck legs, score the skin with a sharp knife. Rub in sea salt and five spice powder.
  • Heat a teaspoon of oil in a frying pan, put the duck legs skin side down and cook on medium for 10 minutes, so the fat renders out.
  • Scatter the garlic and 2 spring onions In a small roasting tin, put the duck legs on top (skin side up) and roast for an hour.
  • Minutes before the duck legs finish cooking, refresh the straight to wok noodles in boiling water for 2 minutes. (They said you can cook them straight in the wok, lie! You can but they stay tangled. So just refresh it with some boiling water to separate them.) Drain.
  • Mix the soy sauce, oyster sauce, cornflour and water in a small bowl.
  • Heat a tablespoon of oil in a frying pan or wok, when the oil is hot, put your slices of ginger in, the white part of the spring onion and chilli. Fry until fragrant, about 2 minutes.
  • Put the noodles in, fry for another 2 minutes then pour in the sauce mixture.
  • Fry for another 2 minutes or until sauce has thickened.
  • Serve immediately with chopped spring onion sprinkled on top, and put the duck leg on top of your noodles. Enjoy!