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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R578.30
for 4 servings · R144.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Free-range Confit Duck Legs needs 4Free Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g R208.24 · whole pack (size can't be divided)R208.24
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Red Wine Vinegar needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Chinese 5 Spice needs 20 mlFree Range Duck with Chinese 5-Spice Avg 1.7 kg R195.48 · whole pack (size can't be divided)R195.48
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Indonesian Soy Sauce
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Chinese 5-Spice, Cornflour, Free-Range Confit Duck Leg, Garlic, Indonesian Soy Sauce, Red Wine Vinegar, Rice Wine Vinegar, Salad Leaves, Spring Onion, 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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Chinese-style Duck Legs?
Baby Potato, Chinese 5-Spice, Cornflour, Free-Range Confit Duck Leg, Garlic, Indonesian Soy Sauce, Red Wine Vinegar, Rice Wine Vinegar, Salad Leaves, Spring Onion, 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