Duck with Tangerine Sauce

Prep Time

10 minutes

Cook Time

45 minutes

Servings

6 servings

Ingredients

Ingredient A

2 kg

Duck, cut into pieces

Ingredient B

150 g

Large onions, slices

50 g

garlic, sliced

Ingredient C

15 g

Dried chillies, whole

4 tsp

Szechuan Peppercorns

2 tsp

White Peppercorns

Ingredient D

100 g

Candied Mandarin Orange

5 g

Licorice Root (Gan Cao)

4 pcs

Wet Sour Plum

30 g

Hawthorn

Ingredient E

100 g

Plum Paste

50 ml

Orange oil

Thickener

1 tbsp

Cornflour

2 tbsp

Water

Garnish

1 can

mandarin orange

1 bunch

parsley, minced

Instructions

Recipe Categories

Wash the duck, blanch in boiling water for 10 mins. Remove , wash and drain. Marinate the duck with 1 tbsp of dark soya sauce.
Heat 1 tbsp oil in Instant Pot using the Saute function. Saute B until fragrant, add in C and fry. Add in the duck and D. Pour 700ml water over the duck just to cover it.
Select Pressure Cook on High for 30 minutes. Natural Release the pressure when done cooking.
Open the lid. Add in E and select Saute Mode. Bring to a boil. Remove the duck onto a plate.
Strain the stock and return the stock to the inner pot. Press saute and thicken with 1 tbsp cornflour mixed with 2 tbsp water.
Pour the sauce over the duck. Garnish and serve.

Shop

Resources

Customer Care