Waist Tonic Beggar’s Duck Legs by ShareFood Writer 5th February 20207th February 2020 written by ShareFood Writer 5th February 20207th February 2020 Waist Tonic Beggar's Duck Legs Print Recipe CourseMain Dish CuisineAsian, Chinese Servings Prep Time 2 people 210 minutes Cook Time 210 minutes Servings Prep Time 2 people 210 minutes Cook Time 210 minutes Waist Tonic Beggar's Duck Legs Print Recipe CourseMain Dish CuisineAsian, Chinese Servings Prep Time 2 people 210 minutes Cook Time 210 minutes Servings Prep Time 2 people 210 minutes Cook Time 210 minutes Ingredients Duck and marinade 2 whole duck legs cleaned and fats trimmed, make slits on the thicker part of the drumstick 1 tbsp light soy sauce 1/4 tsp dark soy sauce 1/2 tbsp sesame oil 1/2 tbsp chinese cooking wine A.K.A hua tiao chiew 3 tbsp chicken stock 1/2 tsp salt 1 tsp pepper 1/2 tbsp sugar 2 small rock sugar 1 tbsp wolfberries 3 slices ginger bruised 100 ml Waist Tonic Essence Flour dough 800 g plain flour 1/2 tsp salt 400 ml water Waist Tonic Sauce cornflour water 1/2 tsp cornflour + 2 tbsp water 50 ml Waist Tonic Essence Instructions Step 1: Marinate the duck legs In a bowl, add all the duck and marinade ingredients and mix well. Put the bowl to chill and marinate for about 3 hours. Step 2: Steam the duck Steam marinated duck legs over high heat for 20 minutes. Step 2: Make the flour dough In a mixing bowl, mix the flour dough ingredients to form a stiff, pliable dough. Roll out into a rectangle, big enough to wrap the duck legs. Step 4: Bake the duck Lay a sheet of baking paper, a sheet of cling wrap and another sheet of baking paper on top of the rolled-out dough. Place the steamed duck legs and red dates on top of the layers and wrap – baking paper, cling wrap, baking paper, dough Place the wrapped duck legs in a roasting pan and bake in pre-heated oven at 190°C for about 2-3 hours. Step 5: Prepare the waist tonic sauce In a saucepan, thicken the sauce from step 2 with cornflour water. Turn off heat and add 50ml waist tonic. Crack open the flour dough and remove the layers of paper and wrap. Transfer to a serving plate and drizzle the waist tonic sauce over the duck before serving.