Crispy Duck Leg with Mandarin Orange

Serving 4 - 6 pax
Preparation Time 20mins
Skill Advance

500ml Knife 100% Pure Groundnut Oil
2 pcs Duck Legs*
2 pcs Mandarin Oranges (peeled slices)
5g Salt
1 tsp Chicken Powder
2 stks Spring Onion
1 pc Ginger*
1 pc Star Anise
1 pc Cinnamon Stick
1 tsp White Peppercorn
50ml Hua Tiao Chiew

90g Plain Flour
7g Baking Powder
15g Corn Flour
125ml Water
25ml Cooking Oil

4 tbsp Sweet Chilli Sauce
1 tbsp Calamansi Juice
1 pc Chilli Padi (chopped)
1 pc Shallot (chopped)
Some Orange Zest

*Available at your nearest FairPrice store.

  1. Poke the duck legs evenly with needle, and rub the duck leg with salt and chicken powder. Set aside for 20 mins.
  2. Place the duck legs on a tray and cover with spring onion, ginger, star anise, cinnamon stick, peppercorns and Hua Tiao Chiew. Steam for 40 mins.
  3. Mix the ingredients for the batter and set aside.
  4. To prepare the sauce, mix the ingredients in a large bowl with mandarin oranges and keep it preferably chilled.
  5. Remove the duck legs from the steamer, and set aside.
  6. Heat up the oil in a large pot.
  7. Dust the duck legs with corn flour, coat with batter, and deep fry till golden brown. Set aside on absorbent paper.
  8. Spread the sauce on the plate and lay the fried duck legs on top.
  9. Garnish with spring onions, chilli and coriander leaves, and serve.
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