Chefs' Recipes

Tangerine duck by Lau's Family Kitchen

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

By Gilbert Lau
  • 15 mins preparation
  • 1 hr 15 mins cooking (plus marinating)
  • Serves 4 - 6
  • Print
    Print
Lau Family Kitchen's tangerine duck
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.

Ingredients

  • 1 duck (about 1.9kg)
  • 1 tsp dark soy sauce
  • Vegetable oil, for deep frying
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp potato flour mixed with 2 tbsp water
  • Stir-fried greens, such as Brussels sprouts leaves, and steamed rice (optional), to serve
Duck marinade
  • 5 spring onions, chopped
  • 50 gm ginger, bruised with the side of a knife
  • 4 coriander sprig, chopped
  • 5 pieces sun dried tangerine or mandarin peel (see note)
  • 1 star anise
  • 125 ml Shaoxing wine

Method

  • 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.

Notes

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