Duck with Tangerine Sauce
Ingredients
Ingredient A
2 kgDuck, cut into pieces
Ingredient B
150 gLarge onions, slices
50 ggarlic, sliced
Ingredient C
15 gDried chillies, whole
4 tspSzechuan Peppercorns
2 tspWhite Peppercorns
Ingredient D
100 gCandied Mandarin Orange
5 gLicorice Root (Gan Cao)
4 pcsWet Sour Plum
30 gHawthorn
Ingredient E
100 gPlum Paste
50 mlOrange oil
Thickener
1 tbspCornflour
2 tbspWater
Garnish
1 canmandarin orange
1 bunchparsley, minced
Instructions
- 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.
