This dish contains the following allergens: Soybeans
Cooking mode
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4 x 230g
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
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
Utensils
Step 1
Ina large bowl, place the duck legs with OXO Chinese marinadeand 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.
OXO Chinese Duck Legs with Cucumber Salad & Noodles
Step 1 of 7
Ina large bowl, place the duck legs with OXO Chinese marinadeand mix well. Cover and allow to marinate for 10 minutes.
4 x 230g
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
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
Step 2 of 7
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.
4 x 230g
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
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
Step 3 of 7
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).
4 x 230g
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
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
Step 4 of 7
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.
4 x 230g
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
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
Step 5 of 7
After 10 minutes, open lid and flip duck then baste with remaining marinade. Close the lid.Every 10 minutes, repeat this process.
4 x 230g
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
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
Step 6 of 7
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.
4 x 230g
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
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
Step 7 of 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.
