Ketjap Duck Legs

(cooked – ready to heat)


1. Marinade the Duck Legs overnight in Verstegen Chinese Plum Marinade.

2. Cook on steam until tender and chill.

3. Portion into Smithfield Casings foil tray trays and spoon over Verstegen Ketjap Sauce.

In partnership with:


  • 1kg Duck Legs
  • 150g Verstegen Chinese Plum Marinade
  • 500g Verstegen Ketjap Sauce
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