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.