Enjoy a special night in by bringing your favourite takeaway to the table for less. Moreish mains, sensational sides and easy extras make this Chinese Style Favourites Feast a feast for the eyes as well as the senses.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
2 unit(s)
Confit Duck Legs
1 unit(s)
Cucumber
(May contain Celery)
15 milliliter(s)
Rice Vinegar
15 grams
Sambal Paste
30 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Thigh
4 unit(s)
Vegetable Spring Rolls
(Contains Soya, Cereals containing gluten May contain 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 Nuts May contain Sesame, Nuts, Peanut)
48 grams
Sweet Chilli Sauce
1 tsp
Sugar
1 tbsp
Honey
1 tbsp
Tomato Ketchup
50 milliliter(s)
Water for the Sauce
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. Season with salt and pepper.
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, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
In a medium bowl, combine the rice vinegar, sambal, sugar (see pantry for amount) and half the soy sauce. Season with salt and pepper.
Add the smacked cucumber, toss to coat, then set aside.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large 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.
Add the garlic to the chicken and cook, 30 secs.
Stir in the honey, ketchup, water for the sauce (see pantry for all three amounts), Szechuan paste and 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, cook the rice according to pack instructions.
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 smacked sambal cucumber 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!