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Red Yeast Sauce Duck Leg

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Descriptions

Our daily choices for meat are typically beef, pork, fish and chicken. However, Duck is also a delicious protein which can diversify the cooking styles. Ducks are not commonly prepared and served at home because the size of a typical duck weighs around 5 lbs --which is fairly large to cook and to finish for smaller families in one meal. As such, a pack of Wingtat Duck Legs is a good option for duck lovers. As Autumn is approaching, it is the perfect time to enjoy a tasty serving of duck. Duck is rich in proteins that can help make the skin brighter and more hydrated. Red yeast rice is easy to purchase locally and it is also an ingredient that can improve blood circulation and digestion. This makes for a hearty dish for your family‘s Thanksgiving dinner.

Ingredients

  • Wingtat Duck Leg x4
  • Red Yeast Rice1 tbsp
  • Sweet Bean Sauce2 tbsp
  • Tangerine Peel1 piece
  • Ginger3-4 slices
  • Rock Sugar1 small piece
Marinade:
  • Salt2 tsp
  • Dark Soy Sauce1 tsp
  • Ginger Wine2 tbsp
recommended wingtat product

Directions

  • Wipe dry the Wingtat duck legs and marinate it for 15 minutes. Wash the red yeast rice. Soften the tangerine peel in water and seed.
  • Heat the pan and pan-fry the skin side of duck legs first, then flip over and sear the other side as well. Add in the sweet bean sauce, red yeast rice, ginger, tangerine peel, rock sugar, and 2 cups of hot water. Cook with medium- low heat for 30 minutes.
  • Remove the duck legs and let them cool down before cutting into smaller pieces, drizzle the sauce on top and serve.