Name: Duck with Tangerine Sauce
Prep time: 10 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 2 kg Duck (cut into pieces); 150 g Large onions (slices); 50 g garlic (sliced); 15 g Dried chillies (whole); 4 tsp Szechuan Peppercorns; 2 tsp White Peppercorns; 100 g Candied Mandarin Orange; 5 g Licorice Root (Gan Cao); 4 pcs Wet Sour Plum; 30 g Hawthorn; 100 g Plum Paste; 50 ml Orange oil; 1 tbsp Cornflour; 2 tbsp Water; 1 can mandarin orange; 1 bunch parsley (minced)

Duck with Tangerine Sauce

Course

Main Dish

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

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.

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