Crispy Duck Leg with Mandarin Orange
Level
difficult
Cooking
65 min
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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