Crispy Duck Leg with Mandarin Orange
Recipe cover image

Crispy Duck Leg with Mandarin Orange

Recipe info icon

Level

difficult
Recipe info icon

Cooking

65 min
Recipe info icon

Preparation

20 min
Ingredients
Servings
4
Knife 100% Pure Groundnut Oil
500 ml
Duck Legs
2
Mandarin Oranges (peeled slices)
2
Salt
5 g
Chicken Powder
1 tsp
stks Spring Onion
2
Ginger
1 piece
Star Anise
1
Cinnamon Stick
1
White Peppercorn
1 tsp
Hua Tiao Chiew
50 ml
Batter
Plain Flour
90 g
Baking Powder
7 g
Corn Flour
15 g
Water
125 ml
Cooking Oil
25 ml
Sauce
Sweet Chilli Sauce
14 cup
Calamansi Juice
1 tbsp
Chilli Padi (chopped)
1
Shallot (chopped)
1
Some Orange Zest
How to cook
Step 1
  • Poke the duck legs evenly with needle, and rub the duck leg with salt and chicken powder. Set aside for 20 mins.
Step 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.
Step 3
  • Mix the ingredients for the batter and set aside.
Step 4
  • To prepare the sauce, mix the ingredients in a large bowl with mandarin oranges and keep it preferably chilled.
Step 5
  • Remove the duck legs from the steamer, and set aside.
Step 6
  • Heat up the oil in a large pot.
Step 7
  • Dust the duck legs with corn flour, coat with batter, and deep fry till golden brown. Set aside on absorbent paper.
Step 8
  • Spread the sauce on the plate and lay the fried duck legs on top.
Step 9
  • Garnish with spring onions, chilli and coriander leaves, and serve.
Shop ingredients