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Kung Po Glazed Duck

Category: Uncategorized

Serves: 4 people

Preparing time: 00:00

Cooking time: 00:00


1 duck weighing approximately 1.5kg

1 jar Wing Yip Kung Po Sauce

4 star anise

1 tsp minced ginger

1 tsp minced garlic paste

1 tbsp Wing Yip Light Soya Sauce

1 tsp Wing Yip Sesame Oil

1/2 mango (fine dice)

1 spring onion (chopped)

1/2 cucumber (deseeded and cubed)

Juice of 1/2 lime

Dash of sesame oil and pinch of salt

Cooking Method

Step 1

Mix ginger, garlic and light soya sauce together and rub the inside of the duck with seasoning.

Step 2

Place star anise inside the duck and secure opening with a skewer. Rub outside of duck with sesame oil and a little salt.

Step 3

Place duck on a wire tray and pour 1 to 2 cups of water in the baking dish.

Step 4

Bake in a medium hot oven (approx 180C) for 30 - 40 minutes.

Step 5

Check water in roasting tin has not dried out, refill if necessary.

Step 6

After 40 minutes, using a pastry brush, baste duck with the Kung Po sauce, reduce heat to 160C and cook for a further 20 minutes. Turn duck over and baste other side, cooking for a further 20 minutes, until duck is tender.

Step 7

Allow duck to rest. The cut the into pieces using a sharp cleaver.

Step 8

Dice mango, chop spring onions and cube cucumber.

Step 9

Mix together with lime juice, dash of sesame oil and salt and serve together with the duck.

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