Sticky tamarind and ginger duck recipe | Sainsbury`s Magazine

Ingredients

• 4 duck legs
• 11⁄2 tbsp Chinese 5 spice
• 2 tsp caster sugar
• 1⁄2 tsp fine sea salt
• 175g baby corn, halved lengthways
• 2 x 200g packs Tenderstem broccoli
• 2 tbsp sesame oil, plus 1⁄2 tbsp for the noodles
• 2 x 120g packs shiitake mushrooms, larger ones halved
• 50g cashews
• 225g dried egg noodles
• 1⁄2 tbsp grated root ginger
• 3 garlic cloves, grated
• 3 tbsp oyster sauce
• 2 tbsp tamarind paste
• 2 tbsp clear honey
• 1 tbsp light soy sauce