Duck with Tangerine Sauce
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
Ingredient A
  • 2kg Duckcut into pieces
Ingredient B
  • 150g Large onionsslices
  • 50g garlicsliced
Ingredient C
  • 15g Dried chillieswhole
  • 4tsp Szechuan Peppercorns
  • 2tsp White Peppercorns
Ingredient D
  • 100g Candied Mandarin Orange
  • 5g Licorice Root (Gan Cao)
  • 4pcs Wet Sour Plum
  • 30g Hawthorn
Ingredient E
  • 100g Plum Paste
  • 50ml Orange oil
  • 1tbsp Cornflour
  • 2tbsp Water
  • 1can mandarin orange
  • 1bunch parsleyminced
  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.