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Duck with Tangerine Sauce

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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
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
  1. Wash the duck, blanch in boiling water for 10 mins. Remove , wash and drain. Marinate the duck with 1 tbsp of dark soya sauce.
  2. 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.
  3. Select Pressure Cook on High for 30 minutes. Natural Release the pressure when done cooking.
  4. Open the lid. Add in E and select Saute Mode. Bring to a boil. Remove the duck onto a plate.
  5. Strain the stock and return the stock to the inner pot. Press saute and thicken with 1 tbsp cornflour mixed with 2 tbsp water.
  6. Pour the sauce over the duck. Garnish and serve.
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