Chinese Style Favourites Feast
Hoisin Confit Duck, Szechuan Cashew Chicken, Spring Rolls, Rice and Sesame Green Beans
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.
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 Nuts, Peanut)
30 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
240 grams
Diced British Chicken Thigh
4 unit(s)
Vegetable Spring Rolls
(Contains Soya, Cereals containing gluten May contain Nuts, Sesame)
1 sachet(s)
Szechuan Paste
(Contains Soya)
1 unit(s)
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
Not included in your delivery
1 tbsp
Honey
1 tbsp
Tomato Ketchup
50 milliliter(s)
Water for the Sauce
Nutritional information
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, 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 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!
