Crispy Sichuan Duck Leg
For 2 (For 4)
Duck Legs: 2 (4)
Chinese 5 spice: 1 pod (2 pods)
Sichuan Pepper Blend: 2 pods (4 pods)
Sesame Oil: 2 pods (4 pods)
Sweet Potato: 1 (2)
Orange: 1 (2)
Pak Choi: 2 (4)
Energy (kcal) 499 Fat 31g, of which saturates 6g Carbohydrates 28g, of which sugars 12g Protein 28g Salt 1.07g
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in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
The fragrant, crispy duck known as Xiang Su Ya is popular all over China, but arguably the original recipe is from Sichuan province, using 5-spice and Sichuan pepper to provide the fragrance. Some cooks in China will happily marinate a fresh whole duck for multiple days, steam it, air dry it for hours, and then deep fry. That recipe would make a fun DIY project, but not an easy weeknight dinner! So we’ve used the same seasonings to draw out the essential flavours from a compact and tender roasted duck leg— although please note that you’ll still need plenty of oven time to make sure the duck is cooked through to perfection.
Preparation time:For 2 - 35 minsFor 4 - 45 mins
Cooking time:For 2 - 70 minsFor 4 - 70 mins
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