Chefs' Recipes

Lau’s Family Kitchen’s tangerine duck

It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.
Lau's Family Kitchen's tangerine duck

Lau's Family Kitchen's tangerine duck

Mark Roper
4 - 6
1H 15M
1H 30M

This dish is packed full of flavour: the duck is marinated, deep-fried to a rich mahogany then steamed until tender. This recipe is simple to make when you break it up: one day to marinate the duck, the next to finish. Start this recipe a day ahead to marinate the duck.


Duck marinade


1.For duck marinade, combine ingredients in a bowl.
2.Rinse duck, pat dry with paper towels and place in a baking dish. Rub inside and outside of duck and fill cavity with marinade, then cover with plastic wrap and refrigerate overnight to marinate.
3.Drain marinade from duck into a bowl and pat duck dry with paper towels. Rub duck with soy sauce. Fill a wok one-third full with oil and heat to 180°C. Gently slide duck into oil and deep fry, turning occasionally, until skin is golden brown (5-8 minutes; be careful, hot oil will spit). Remove with a slotted spoon and tongs and transfer to a large plate, then very carefully transfer oil to a heatproof bowl (reserve for another use) and wipe out wok with paper towels.
4.Place duck in a large steamer over a wok of boiling water, then pour over reserved marinade, and steam, covered, over high heat, topping up water as necessary, until duck is tender (1 hour). Remove duck, cool briefly, then strain juices into a bowl. Keep duck warm.
5.Pour 300ml duck juices into a saucepan over high heat, add oyster sauce and sesame oil, and bring to the boil. Stir in potato-flour mixture and cook until starting to thicken (1 minute). Season to taste.
6.Split duck in half lengthways and remove breast bones. Serve duck in halves, or cut it into bite-sized pieces, with sauce poured over and stir-fried greens and rice on the side.

Sun-dried tangerine peel, also known as chen pi, is available from Chinese grocers.


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