Ingredients:

Allergens in bold

Sesame Oil (sesame)

Sichuan Spice Blend

Duck Legs

Orange

Pak Choi

Chinese 5 Spice

Sweet Potato

Garlic Clove

Soy Sauce (gluten, soya)

Nutritional Information:

Per Serving: Energy (kcal) 551 Fat 36g, of which saturates 7g Carbohydrates 29g, of which sugars 13g Protein 31g Salt 2.09g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

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 - 30 minsFor 4 - 35 mins

• Cooking time:

  For 2 - 60 minsFor 4 - 60 mins