Chinese Favourites Feast
Hoisin Confit Duck, Szechuan Cashew Chicken, Spring Rolls, Rice and Sesame Green Beans
- Sesame
- Wheat
- Cereals containing gluten
- Soya
- Barley
- Cashew nuts
- Nuts
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
- Sesame
Ingredients
2 unit(s)
Confit Duck Legs
1 sachet(s)
Chinese Five Spice
2 unit(s)
Garlic Clove
150 grams
Green Beans
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
30 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
260 grams
Diced British Chicken Thigh
4 unit(s)
Vegetable Spring Rolls
(Contains: Wheat, Cereals containing gluten, Soya, Barley May contain traces of: Almonds, Cashew nuts, Nuts, Sesame)
75 grams
Szechuan Paste
(Contains: Soya)
1 pouch(es)
Steamed Basmati Rice
64 grams
Hoisin Sauce
(Contains: Soya)
25 grams
Cashew Nuts
(Contains: Cashew nuts, Nuts May contain traces of: Almonds, Brazil nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, Sesame)
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 tbsp
Honey
1 tbsp
Tomato Ketchup
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the confit duck legs from their packaging and place onto a lined baking tray, skin-side up. Scatter over half the Chinese Five Spice, season wiith salt and pepper, add a drizzle of oil, then rub all over the duck.
When the oven is hot, roast the duck on the top shelf for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in half the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
Sprinkle over the sesame seeds and stir in half the soy sauce. Remove from the heat and cover to keep warm. Set aside.
While the green beans cook, heat a drizzle of oil in another frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper. Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken. It's cooked when no longer pink in the middle.
Meanwhile, remove the sping rolls from the packaging and pop onto a baking tray. Bake on the middle shelf until golden and piping hot, 12-14 mins.
Once cooked, add the remaining garlic and remaining Chinese Five Spice to the chicken and stir-fry until fragrant, 1 min.
Stir in the Szechuan paste, honey, tomato ketchup and water for the sauce (see pantry for all three amounts) and the remaining soy sauce.
Simmer until thickened slightly, 3-4 mins. Add a splash of water if it's a little too thick.
When everything's nearly ready, squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top. Microwave for 800W: 2 mins / 900W: 1 min 30 secs / 1000W: 1 min.
If you don't have a microwave, stir-fry in a frying pan on medium-high heat, 3 mins.
When the duck is piping hot, remove from the oven and drizzle over the hoisin sauce. Return to the oven to glaze, 1 min.
Transfer your Szechuan chicken, rice and green beans to separate serving bowls. Sprinkle the cashew nuts over the chicken.
Serve your duck and spring rolls on a platter with your sweet chilli sauce in a small bowl on the side for dipping.
Share and tuck in.
Enjoy!
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