Tangerine Duck

Prep Time
< 30 minutes
Cook Time
> 4 hours
  • 1 whole frozen duck or duck breast
  • ½ cup dry lotus seeds
  • 1 package of dry mushroom
  • ½ cup of dry red dates
  • Chinese sausages
  • sticky rice
  • 3 tablespoons Red bean paste
  • 3 oranges or tangerines
  • 3 tablespoons of light soy sauce
  • 3 tablespoons of oyster sauce
  • 1 bottle of beer ( Tsingtao Chinese beer or equivalent)​
  1. Wash and dry duck from packaging.
  2. Mix 3 tablespoons red bean paste with 3 tablespoons of water into a slurry.​ Rub this paste all over the duck outside and inside​.
  3. Wash sticky rice with water 3 times.
  4. Soak the lotus seeds and red dates in water for 15 mins. Then cut them up into small pieces.
  5. Soak 1 package of dry mushrooms in water for 15 mins (about 15 medium size mushrooms). Cut up 5 mushrooms into small pieces, line the bottom of the Crockpot® with the rest of the uncut mushrooms​.
  6. Cut up Chinese sausages into small pieces.
  7. Mix sticky rice, diced mushrooms, dates, lotus seeds, and 3 tangerine peels in a mixing bowl. Then stuff the inside of the duck with this mixture.
  8. Mix 3 tablespoons of light soy sauce and oyster sauce.
  9. Place stuffed duck on top of mushrooms inside the Crockpot.
  10. Pour 1 can/bottle of beer into the Crockpot.
  11. Pour the soy sauce and oyster sauce mix on the duck.
  12. Set the Crockpot on LOW for 6 hours.
  13. Turn duck over every 2 hours.