Marinate 500g duck leg with 15g dark soy sauce, 20g Shaoxing wine, and 10g vegetable oil.
2
Sear marinated 500g duck leg in 15g vegetable oil until browned on all sides.
3
Add 30g ginger, 20g garlic, 20g scallion whites, 5g cinnamon stick, 5g star anise, and 2g mandarin peel to the duck. Stir-fry for 15 seconds until fragrant.
