The World Food Recipe Box

Let's Cook


The World Food Recipe Box

Let's Cook

Crispy Sichuan Duck Leg

Crispy Sichuan Duck Leg


Allergens in bold

Sesame Oil (Sesame)

Sichuan Spice Blend

Duck Legs


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

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.

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