Duck with Tangerine Sauce
Discover amazing with Instant Pot:
| 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
Ingredients
Ingredient A
Ingredient B
Ingredient C
Ingredient D
Ingredient E
Thickener
Garnish
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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.