Chinese-style Duck Legs

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

with crispy baby potatoes

4.9

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Tinfoil
Photo of Chinese-style Duck Legs
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

Frequently Asked Questions

What is the preparation time for Chinese-style Duck Legs?

The preparation time for Chinese-style Duck Legs with crispy baby potatoes is between 20 and 35 minutes.

What is the total time required to make Chinese-style Duck Legs with crispy baby potatoes?

The total time required to make Chinese-style Duck Legs with crispy baby potatoes is between 45 and 60 minutes.

How many servings does Chinese-style Duck Legs provide?

4 servings

What are the main ingredients in Chinese-style Duck Legs?

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

What is the nutritional information of Chinese-style Duck Legs?

Calories: 864, Carbs: 47 grams, Fat: grams, Protein: 24.3 grams, Sugar: 11.6 grams, Salt: 3122 grams

How do I prepare Chinese-style Duck Legs?

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! 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.

What should be prepared from my kitchen to make Chinese-style Duck Legs?

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

How many calories does Chinese-style Duck Legs have?

864 calories

How much fat content does Chinese-style Duck Legs have?

grams

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