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Crispy Duck Leg with Mandarin Orange

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Level

difficult

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Cooking

65 min

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Preparation

20 min

Ingredients

Servings

4
Duck Legs
2
Mandarin Oranges
peeled slices
2
Groundnut Oil
500 ml
Hua Tiao Chiew
50 ml
Ginger
1 piece
Spring Onion
2
Star Anise
1
Cinnamon Stick
1
Chicken Powder
1 tsp
Salt
5 g
White Peppercorn
1 tsp
Batter
Plain Flour
90 g
Corn Flour
15 g
Baking Powder
7 g
Water
125 ml
Cooking Oil
25 ml
Sauce
Sweet Chilli Sauce
1⁄4 cup
Chilli Padi
chopped
1
Shallot
chopped
1
Calamansi Juice
1 tbsp
Orange Zest

How to cook

Prepare the duck

  • Poke the duck legs evenly with needle.
  • Rub the duck leg with salt and chicken powder.
  • Set aside for 20 minutes.
  • Place the marinated duck legs on a tray and cover with spring onion, ginger, star anise, cinnamon stick, peppercorns and Hua Tiao Chiew, then steam for 40 minutes.
  • Remove the duck legs from the steamer, and set aside.

Prepare the batter

  • Mix the plain flour, corn flour, baking powder, water and cooking oil for the batter and set aside.

Prepare the sauce

  • Mix the sweet chilli sauce, calamansi juice, chilli padi, shallot and some orange zest in a large bowl with the mandarin oranges.
  • Keep the sauce mixture chilled.

Start cooking

  • Heat up the oil in a large pot.
  • Dust the duck legs with corn flour, coat with batter, and deep fry till golden brown.
  • Set aside the fried duck legs on absorbent paper.
  • Spread the sauce on the plate and lay the fried duck legs on top.
  • Garnish with spring onions, chilli and coriander leaves, and serve.
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