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Black Bean Duck Legs
Tender slow-cooked duck legs coated in a rich black bean sauce and finished with spring onion and sesame seeds.
Slow-Cooked Black Bean Duck Legs with Szechuan Spice
These black bean duck legs pair tender slow-cooked meat with a deep, glossy sauce and aromatic Szechuan seasoning. Spring onion and sesame seeds create a simple finish for an indulgent Chinese-inspired meal.
AVO MariTop sauces provide an easy way to add consistent flavour and appearance to premium convenience dishes. Sous Vide Binder and Szechuan Street Spice support tender meat and layered seasoning.
- Umami, Rich, Gingery
- Game
- Oven
- Steamed rice
- Autumn/Winter
Ingredients
- AVO Black Bean MariTop
- AVO Szechuan Street Spice
- AVO Sous Vide Binder
- Duck legs
- Spring onion
- Sesame seeds
Shop the Ingredients
- Umami, Garlicky, Gingery
AVO Black Bean MariTop provides a rich savoury sauce and glossy finish. Szechuan Street Spice and Sous Vide Binder help create well-seasoned duck that remains tender through preparation and reheating.
Method
- Coat the duck legs with AVO Sous Vide Binder and AVO Szechuan Street Spice, then seal them in a sous vide cooking bag.
- Steam for 2½ hours at 85°C on 100% steam.
- Once cooked, cool as quickly as possible using a blast chiller or ice bath.
- Place the duck legs in a foil tray and cover with AVO Black Bean MariTop.
- Finish with spring onion and sesame seeds.
- For allergen information, please refer to the relevant product specification, which can be found on our product pages.
Shop the Ingredients
- Umami, Garlicky, Gingery
AVO Black Bean MariTop provides a rich savoury sauce and glossy finish. Szechuan Street Spice and Sous Vide Binder help create well-seasoned duck that remains tender through preparation and reheating.
From the Kitchen
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