OXO Chinese Duck Legs with Cucumber Salad & Noodles
- Contains Soy
Prepared with
Ingredients
- 4 x 8.1oz duck legs
- 1 jar OXO Chinese marinade
- 1 tsp white wine vinegar
- 1 tsp light soy sauce
- 1 cucumber, cut into small chunks
- 3 spring onions, sliced
- ½ red chilli, deseeded, finely chopped
- Cooked noodles, to serve
Instructions
Step 1
In a large bowl, place the duck legs with OXO Chinese marinade and mix well. Cover and allow to marinate for 10 minutes.
Step 2
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 3
Turn dial to ROAST. Set temperature to 170°C and set the time to 45 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes).
Step 4
When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place the marinated duck to grill (reserve any remaining marinade). Close lid to begin cooking.
Step 5
After 10 minutes, open lid and flip duck then baste with remaining marinade. Close the lid. Every 10 minutes, repeat this process.
Step 6
While duck is cooking, make the salad. In a medium bowl, mix white wine vinegar and soy sauce together. Add cucumber, spring onion and chilli.
Step 7
Cooking is complete when duck has caramelised on the outside and reads 75°C on an instant-read thermometer. When cooking is complete, open lid, and remove duck from grill. Serve hot with noodles and salad.