Video by: Helen
Chanel Youtube: https://www.youtube.com/user/HelenRecipesIngredients
- 2 duck legs (600g)
- 2 pcs ginger thumb-sized
- cooking wine (rice wine/ vodka)
- salt, sugar, chicken stock
- 1 tbsp garlic minced
- 1 tbsp shallots minced
- 1½ tsp five-spice powder
- 1 tsp each oyster sauce, sesame oil and dark soy sauce
- 6 Shiitake mushrooms soaked in hot water 15 mins
- green papaya or kohlrabi, carrots, thinly sliced
- 3 tbsp vinegar
- 1 tsp honey
- 2 bundles egg noodles
- 2 bok choy
- 1 pc each star anis, cinnamon, black cardamom
- In a mortar and pestle crush 2 thumb-sized pieces of ginger. Add 1 tbsp cooking oil/ rice wine/ vodka. and 1 tsp salt.
Then rub this mixture onto the duck legs, both on the skin and the inner side.
Rinse well under running water and pat it really dry.
a small bowl, mix together 1 tbsp minced garlic, 1 tbsp minced
shallots, 1½ tsp five-spice powder. Add salt, sugar, chicken stock and
pepper (½ tsp each).
Add oyster sauce, sesame oil and dark soy sauce (1 tsp each). Add 1 tsp
cooking wine. Then mix well until well combined.
- Rub the marinade on all sides of the duck
Then cover with plastic wrap and leave to marinate for at least 1 hour or better overnight in the fridge.
Mix the thinly sliced carrots and green papaya with 2 tsp salt and set
aside for 15 minutes. Then rinse well and squeeze out all the excess
water. Add 2 tbsp sugar and 3 tbsp vinegar. Then mix well with you hands
and leave to marinate for at least 1 hour.
the duck legs are well marinated, place them on a baking trade and bake
at 180°C/360°F for 15 minutes. Then you turn them over, this time with
the skin side facing up and bake for another 15 minutes.
a small bowl, mix 1 tsp honey and 1 tsp vinegar, and then brush on the
skin of the duck. Then switch to broil at 250°C/480°F for 10 more
minutes or until they turn golden brown.
a saucepan, bring 4 cups or 1 liter of water to a boil, and then add in
the duck legs. To add some sweetness to the broth, add a few rounds of
daikon and half an onion. Also add 1 tsp salt and 1 tsp chicken stock.
Make use of the sauce that is left on the baking pan. Skim off the fat
and add the sauce to the soup.
Add 1 star anise, a small piece of cinnamon and 1 black cardamom
Add the shiitake mushrooms and simmer on low heat for about 30 minutes,
or until they are tender to your liking.
another saucepan of water to a boil and then blanch the egg noodle.
Also blanch some bok choy until wilted
Transfer the noodle to a bowl, top with the bok choy, the duck legs and
the shiitake mushrooms. Then pour the hot soup over and garnish with
some cilantro, a few slices of hot chili pepper and serve with green