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
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.
For 2 (For 4)
Sichuan Spice Blend: 1 pods (2 pods)
Chinese 5 Spice: 1 pod (2 pods)
Sesame Oil: 1 pods (2 pods)
Duck Legs: 1 pack (2 packs)
Pak Choi: 1 pack (2 packs)
Garlic: 1 clove (2 cloves)
Sweet Potato: 1 (2)
Orange: 1 (2)
Soy Sauce: 2 sachets (4 sachets)