Five-Spice Duck With Sesame Veg And Plum Sauce
This easy twist on Peking duck is an oven-roasted dream. You'll marinate duck legs in a sticky five-spice glaze before roasting them until perfectly tender. Serve with a side of sesame veg and sweet plum sauce.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Separate your duck legs and add to a tin foil-lined baking tray
Put the tray in the oven for an initial 15 min or until starting to brown
While the duck is cooking, cut your pak choi in half lengthways
Top, tail and slice your carrots into batons
Add the pak choi halves and carrot batons to a large piece of tin foil with a generous pinch of salt
Scrunch the foil around the vegetables to form a tightly sealed parcel and add to a baking tray
Put the tray in the oven for an initial 15 min
Combine your soy sauce, five-spice mix, rice vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil in a medium bowl with a pinch of salt and pepper – this is your five-spice marinade
After the duck has been in the oven for 15 min, top with half the five-spice marinade (you'll use the rest later!) and return the tray to the oven for a further 15 min or until golden and crispy – this is your five-spice roasted duck
Meanwhile, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
Boil half a kettle
After 15 min, remove the tray with the vegetables from the oven and open up the parcel
Add your toasted sesame oil and sprinkle over the toasted sesame seeds
Return the tray to the oven and cook for a further 5-6 min or until the vegetables are tender – this is your sesame roasted veg
Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat
Add your plum chutney, hoisin sauce, cornflour and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar to the bowl with the reserved five-spice marinade
Add 100ml [150ml] [200ml] boiled water and mix well – this is your plum mix
Once hot, add the plum mix and cook for 2-3 min or until reduced to a glossy sauce – this is your plum sauce
Serve the five-spice roasted duck with the sesame roasted veg and cooked rice to the side
Drizzle the plum sauce over the duck
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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