Crispy Duck Leg with Mandarin Orange
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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
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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