Step 1

Bring 2 pots of water to a boil.

Step 2

Meanwhile, peel the white radish, cut it into half lengthwise then cut across into 1-inch slices; also peel and slice the carrot.

Step 3

Add 2 slices of ginger and 1 tsp sugar into the boiling water, then blanch the white radish for 5 minutes, reserve 1 cup of the water, and drain.

Step 4

Rinse the duck legs and blanch them in boiling water for 3 minutes.

Step 5

Trim any excess fat from the duck legs and cut it into 1-inch pieces.

Step 6

Heat oil to medium hot, add the duck legs skin side down to brown slightly.

Step 7

Then add the remaining ginger slices and saute with the duck legs till fragrant.

Step 8

Turn heat to high and add the white radish and carrots, sauteing well.

Step 9

Add the reserved water to about halfway, bring to a boil, then reduce heat to medium, cover, and cook for 15 minutes.

Step 10

Remove lid, check if added salt is needed, then stir in the cornstarch paste a little at a time till sauce thickens, serve.