Directions

1. If you have a pestle & mortar, you can use this to create the marinade. Otherwise, a small food processor / grinder can be used.

2. Add the sliced spring onions, black peppercorns and finely chopped ginger and, using the pestle & mortar, crush the peppercorns and combine with the other ingredients to create a paste.

3. Add the soy sauce (or alternative) and the egg white and stir.

4. Using a sharp knife, score the duck legs 3 or 4 times through the skin and into the meat and place them in a sealable food bag.

5. Add the marinade to the bag and massage it into the meat. Seal the bag and refrigerate overnight or for at least 4 hours.

6. Steam the legs for around 60-90 minutes, ensuring that you don't allow the steamer to run dry.

7. Once steamed, transfer them to a hot oven preheated to 220°C for 25-30 minutes.