
Crispy Duck Leg with Mandarin Orange
Level
difficult
Cooking
65 min
Preparation
20 min
Ingredients
Servings
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 | 1⁄4 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.
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