Waist Tonic Beggar's Duck Legs
Servings Prep Time
2people 210minutes
Cook Time
Servings Prep Time
2people 210minutes
Cook Time
Duck and marinade
  • 2 whole duck legscleaned and fats trimmed, make slits on the thicker part of the drumstick
  • 1tbsp light soy sauce
  • 1/4tsp dark soy sauce
  • 1/2tbsp sesame oil
  • 1/2tbsp chinese cooking wineA.K.A hua tiao chiew
  • 3tbsp chicken stock
  • 1/2tsp salt
  • 1tsp pepper
  • 1/2tbsp sugar
  • 2small rock sugar
  • 1tbsp wolfberries
  • 3slices gingerbruised
  • 100ml Waist Tonic Essence
Flour dough
  • 800g plain flour
  • 1/2tsp salt
  • 400ml water
Waist Tonic Sauce
  • cornflour water1/2 tsp cornflour + 2 tbsp water
  • 50ml Waist Tonic Essence
Step 1: Marinate the duck legs
  1. In a bowl, add all the duck and marinade ingredients and mix well.
  2. Put the bowl to chill and marinate for about 3 hours.
Step 2: Steam the duck
  1. Steam marinated duck legs over high heat for 20 minutes.
Step 2: Make the flour dough
  1. In a mixing bowl, mix the flour dough ingredients to form a stiff, pliable dough.
  2. Roll out into a rectangle, big enough to wrap the duck legs.
Step 4: Bake the duck
  1. Lay a sheet of baking paper, a sheet of cling wrap and another sheet of baking paper on top of the rolled-out dough.
  2. Place the steamed duck legs and red dates on top of the layers and wrap – baking paper, cling wrap, baking paper, dough
  3. 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
  1. In a saucepan, thicken the sauce from step 2 with cornflour water.
  2. Turn off heat and add 50ml waist tonic.
  3. Crack open the flour dough and remove the layers of paper and wrap.
  4. Transfer to a serving plate and drizzle the waist tonic sauce over the duck before serving.