2 whole duck legs-cleaned and trimmed away any fats
(make slits on the thicker part of the drumstick)
800 g plain flour
1/2 tsp salt
300 ml water
2 sheets greased baking paper and cling wrap
1/2 tsp salt
1 tsp pepper
1/2 tbsp hua tiao chew
1/2 tbsp sesame oil
1/2 tbsp sugar
1-2 small rock sugar
1 tbsp light soy sauce
1/4 tsp dark soy sauce
6 red dates – washed , slit and seeds removed
1 tbsp wolfberries (goji)
3 slices ginger – bruised
100 ml Waist Tonic Essence
3 tbsp chicken stock
1/2 tsp corn flour (mixed with 2 tbsp water) for thickening
1) Rub seasoning ingredients on the duck legs. Place duck legs in a bowl and add in the tonic essence ingredients. Mix well and put in container and leave to marinate for about 3 hours in the fridge.
2) In a mixing bowl, add in flour and mix with salt and water to form a stiff , pliable dough. Roll out into a rectangle, big enough to wrap the duck legs.
3) Steam duck legs with the mixture over high heat for 20 minutes.
(thicken the sauce with corn starch and if it is too thick, add more chicken stock , taste accordingly and adjust to your preference).
4) Remove duck legs and wrap with 1 layer of greased baking paper and cover with cling wrap. Wrap with another layer of greased baking paper.
5) Cover the duck legs with flour paste. Place duck legs in a roasting pan and bake in pre heated oven 190 C for about 2-3 hours.
6) Crack open flour paste, remove paper and wrap, transfer to a serving plate and drizzle thickening tonic sauce over it,
Braised Sauce Ingredients
2 inch ginger – bruised
5 cloves garlic – bruised
1 inch galangal – bruised
1 cinnamon stick
2 star anise
6 dried chilli
4 pieces small rock sugar
1 tsp chicken seasoning powder
1 tsp white peppercorn – crushed
2 tbsp Hua Tiao Jiu
2 tbsp dark soy sauce
125 ml light soy sauce
1 honey date
1200 ml water
1) Washed duck wings, remove any small feather, separate drumlets, mid-joint and tips.
2) Heat oil in clay pot and saute ginger, garlics, galangal, dried chillies, cinnamon stick and star anise still aromatic. Add in sauce ingredients, duck wings, szechuan vegetable, baby yam, stir to coat the sauce evenly. Covered and bring to a boil. Continue cooking on medium high heat for 10 minutes, then partially cover and simmered over low heat for another 20 – 25 minutes, stirring occasionally.
3) Turn off heat, cover the pot and let the wings soak up the flavor.
Sauce Ingredients (combined)
1 tbsp dark soy sauce
3 tbsp light soy sauce
1 tbsp sugar
2 tsps pepper
1 tsp fish sauce
500 ml water
3 tsps corn flour – 2 tbsp water
1) Rub dark soy sauce, salt and pepper all over the duck and marinade for 1 hour. Grill/roast for 30 minutes in an oven.
2) Heat 2 tbsp oil in a earthen pot and saute ground ingredients and mui choy for 3 minutes.
3) Add in duck and sauce ingredients, cover and bring to a boil. Reduce heat and simmer for 40 minutes or until duck meat is tender and mui choy is soft.
4) Thicken with corn flour mixtures and serve hot with rice.
1/2 duck – washed and cut into 4 pcs (scalded in boiling water for a minute), drain and set aside
400 g kiam chye (salted mustard greens) – cut into squares
2 in ginger – crushed
2 in galangal – crushed
2 lemongrass – bruised
3 salted plum (lightly mashed)
3 pcs asam keping
1 carrot – cut into squares
2 tomatoes – quartered
2 red chillies – halves – seeds removed
3 small red chilli padi (optional)
1 tsp peppercorns – crushed
2 litres water
Soaked the salted mustard for 1/2 hour. Drain and lightly squeeze out excess water.
1) Pour water in a deep pot and bring to a boil. Add duck, salted mustard, sour plums, ginger, galangal, lemongrass, asam keping, carrot and peppercorn. Bring to a boil, reduce heat to low, cover and simmer for 2 hours or until duck is tender.
2) Add the tomatoes and chillies and simmer for a further 15 mins.
1/2 duck 1 tsp each : salt and 5-spice powder 2 inch galangal – sliced 5 garlic cloves Oil for deep frying 1 star anise 1 and a half tbsp sugar 2 tbsp dark soya sauce Enough water to submerge the duck 1 tbsp light soya sauce 1/2 tbsp sesame oil 5 hard boiled eggs – shelled 2 tau kua – cut into half Bok choy Coriander leaves and chilli for garnishing Cornstarch for thickening
Method 1) Rub salt and 5 spice powder on the duck and stand for at least 3 hours. 2) Heat oil in a deep wok until hot and fry duck for 5 mins until lightly browned. Remove duck and drain well. Leave 1 tbsp oil in the wok and add sugar and 3 pcs of galangal slices. When oil turns dark golden, turn off heat.
3) Add dark soya sauce, return duck to wok and coat it with the sauce.
4) Pour in enough water to submerge the duck, and then add in light soya sauce, sesame, star aniseed, garlics, eggs and tau kua. 5) Bring to a boil, cover and simmer for about 20 mins, and then remove the eggs and tau kua.
6) Turn over the duck and continue simmering over low heat for about 1-2 hours until it is tender. Be sure to turn the duck over and thicken the sauce with cornstarch periodically during the process. 7) Blanch yellow noodles and bok choy in boiling boil for 3 mins. Drain and stir noodles with the braised gravy and sambal chilli sauce.
8) Transfer to serving plate, spoon some gravy over it and garnish with bok choy, slices of duck meat, eggs and tau kua. Garnish with coriander leaves, chillies and crispy shallots.
Recipe for Braised Duck Noodles (Soup)
Ingredients Yellow noodles
Young ginger – sliced thinly
Coriander leaves and chillies
Salt to taste
1/2 duck, washed and cut into 4 pcs
1 pkt Dang Gui Bu Xie Ya Tang (can buy from any supermarket)
1500 ml water
1 cinnamon stick – break into halves
2 star anises
1) Fill a deep pot with water and place it on high heat; once the water starts to boil, add in the noodles and stock ingredients before switching to medium-low heat.
2) Leave the mixture to simmer for 2 hours. Season with salt and taste accordingly.