An unusual friendship unfolds between China and France in this exciting dish of Chinese 5 spice roasted duck confit. Coated in a finger-licking sticky sauce elevated with spring onion & sesame seeds, and served alongside crispy baby potatoes & a fresh salad. Prepare to go on an international odyssey!
Chinese-style Duck Legs
Chinese-style Duck Legs
with crispy baby potatoes
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potatoes
- Chinese 5-Spice
- Cornflour
- Free-Range Confit Duck Leg
- Free-range Confit Duck Legs
- Garlic Clove
- Garlic Cloves
- Indonesian Soy Sauce
- Red Wine Vinegar
- Rice Wine Vinegar
- Salad Leaves
- Spring Onion
- Spring Onions
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
OH BABY!
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
STICKY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and the Chinese 5 spice and fry for 1-2 minutes until fragrant, shifting constantly. Add the rice wine vinegar, the red wine vinegar, the soy sauce, and 100ml of water. Bring to the boil, then reduce the heat and simmer for 5-6 minutes, until slightly thickened. Remove from the heat.
DUCK, DUCK, GO!
Place the duck in a deep ovenproof dish. Pour the sauce over the duck, cover with tinfoil and roast for 20-25 minutes. In the final 5 minutes, remove the foil, drain the sauce and reserve it for the next step. Roast the duck for 5-6 minutes until crisping up.
SAY YES TO THE DRESSING
In a small bowl, mix the cornflour with 1 tsp of water. Pour the sauce back into the pan and add the cornflour mixture. Return to medium heat. Simmer for 2-3 minutes until thickened. Dress the rinsed salad leaves with a drizzle of oil and some seasoning.
DEVOUR THE DUCK
Plate up the roasted potatoes, side with the flavourful duck and pour over the sauce. Serve the dressed salad leaves on the side and sprinkle the toasted sesame seeds over the duck. Garnish with a sprinkle of sliced spring onions. Well done, Chef!
Baby Potatoes - 200g
White Sesame Seeds - 5ml
Garlic Clove - 1
Chinese 5 Spice - 5ml
Rice Wine Vinegar - 5ml
Red Wine Vinegar - 30ml
Indonesian Soy Sauce - 5ml
Free-range Confit Duck Leg - 1
Cornflour - 5ml
Salad Leaves - 20g
Spring Onion - 1
OH BABY!
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
STICKY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and the Chinese 5 spice and fry for 1-2 minutes until fragrant, shifting constantly. Add the rice wine vinegar, the red wine vinegar, the soy sauce, and 200ml of water. Bring to the boil, then reduce the heat and simmer for 5-6 minutes, until slightly thickened. Remove from the heat.
DUCK, DUCK, GO!
Place the duck in a deep ovenproof dish. Pour the sauce over the duck, cover with tinfoil and roast for 20-25 minutes. In the final 5 minutes, remove the foil, drain the sauce and reserve it for the next step. Roast the duck for 5-6 minutes until crisping up.
SAY YES TO THE DRESSING
In a small bowl, mix the cornflour with 2 tsp of water. Pour the sauce back into the pan and add the cornflour mixture. Return to medium heat. Simmer for 2-3 minutes until thickened. Dress the rinsed salad leaves with a drizzle of oil and some seasoning.
DEVOUR THE DUCK
Plate up the roasted potatoes, side with the flavourful duck and pour over the sauce. Serve the dressed salad leaves on the side and sprinkle the toasted sesame seeds over the duck. Garnish with a sprinkle of sliced spring onions. Well done, Chef!
Baby Potatoes - 400g
White Sesame Seeds - 10ml
Garlic Clove - 1
Chinese 5 Spice - 10ml
Rice Wine Vinegar - 10ml
Red Wine Vinegar - 60ml
Indonesian Soy Sauce - 10ml
Free-range Confit Duck Legs - 2
Cornflour - 10ml
Salad Leaves - 40g
Spring Onion - 1
OH BABY!
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
STICKY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and the Chinese 5 spice and fry for 1-2 minutes until fragrant, shifting constantly. Add the rice wine vinegar, the red wine vinegar, the soy sauce, and 300ml of water. Bring to the boil, then reduce the heat and simmer for 6-7 minutes, until slightly thickened. Remove from the heat.
DUCK, DUCK, GO!
Place the duck in a deep ovenproof dish. Pour the sauce over the duck, cover with tinfoil and roast for 25-30 minutes. In the final 5 minutes, remove the foil, drain the sauce and reserve it for the next step. Roast the duck for 5-6 minutes until crisping up.
SAY YES TO THE DRESSING
In a small bowl, mix the cornflour with 3 tsp of water. Pour the sauce back into the pan and add the cornflour mixture. Return to medium heat. Simmer for 3-4 minutes until thickened. Dress the rinsed salad leaves with a drizzle of oil and some seasoning.
DEVOUR THE DUCK
Plate up the roasted potatoes, side with the flavourful duck and pour over the sauce. Serve the dressed salad leaves on the side and sprinkle the toasted sesame seeds over the duck. Garnish with a sprinkle of sliced spring onions. Well done, Chef!
Baby Potatoes - 600g
White Sesame Seeds - 15ml
Garlic Cloves - 2
Chinese 5 Spice - 15ml
Rice Wine Vinegar - 15ml
Red Wine Vinegar - 85ml
Indonesian Soy Sauce - 15ml
Free-range Confit Duck Legs - 3
Cornflour - 15ml
Salad Leaves - 60g
Spring Onions - 2
OH BABY!
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
STICKY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and the Chinese 5 spice and fry for 1-2 minutes until fragrant, shifting constantly. Add the rice wine vinegar, the red wine vinegar, the soy sauce, and 400ml of water. Bring to the boil, then reduce the heat and simmer for 6-7 minutes, until slightly thickened. Remove from the heat.
DUCK, DUCK, GO!
Place the duck in a deep ovenproof dish. Pour the sauce over the duck, cover with tinfoil and roast for 25-30 minutes. In the final 5 minutes, remove the foil, drain the sauce and reserve it for the next step. Roast the duck for 5-6 minutes until crisping up.
SAY YES TO THE DRESSING
In a small bowl, mix the cornflour with 4 tsp of water. Pour the sauce back into the pan and add the cornflour mixture. Return to medium heat. Simmer for 3-4 minutes until thickened. Dress the rinsed salad leaves with a drizzle of oil and some seasoning.
DEVOUR THE DUCK
Plate up the roasted potatoes, side with the flavourful duck and pour over the sauce. Serve the dressed salad leaves on the side and sprinkle the toasted sesame seeds over the duck. Garnish with a sprinkle of sliced spring onions. Well done, Chef!
Baby Potatoes - 800g
White Sesame Seeds - 20ml
Garlic Cloves - 2
Chinese 5 Spice - 20ml
Rice Wine Vinegar - 20ml
Red Wine Vinegar - 125ml
Indonesian Soy Sauce - 20ml
Free-range Confit Duck Legs - 4
Cornflour - 20ml
Salad Leaves - 80g
Spring Onions - 2
Woolies Products in this dish
