Duck in plum sauce (Chinese-style)

Method 1

Ingredients

Cooked rice and stir-fried greens

to serve (optional)

2 skin-on, boneless duck breasts

(about 340g)

1 tbsp dark soy sauce

½ tbsp vegetable or sunflower oil

For the plum sauce

2 plums

(about 160g), stoned and sliced

1 star anise

1 cinnamon stick

15g ginger

peeled and sliced

4 garlic cloves

peeled but left whole

30g rock sugar

(find online or in specialist supermarkets)

½ lemon

zest pared

2 tbsp Shaohsing wine

2 tbsp light soy sauce

step 1

Gently score the skin of both duck breasts using a sharp knife, then rub the dark soy sauce all over the breasts and into the cuts.

step 2

Heat the oil into a large frying pan over a medium-high heat and sear the duck breasts, skin-side down, until starting to turn crispy, about 5 mins. Flip over and cook for 5 mins more, then remove to a plate, leaving any fat behind, and set aside to rest.

step 3

Add the plum slices, star anise, cinnamon stick, ginger, garlic, rock sugar and lemon zest to the pan. Pour in the Shaohsing wine and light soy sauce, mix well, then add 200ml water and simmer gently for 15 mins over a medium heat. Nestle the duck breasts in, skin-side up, cover with a lid and cook for a further 15 mins.

step 4

Season with ¼ tsp salt, then remove the duck from the pan and slice into even pieces. Pass the sauce through a sieve into a bowl, then pour the plum sauce over the duck breasts. Serve with cooked rice and stir-fried greens, if you like.

Method 2

Ingredients:

- 1 whole duck, cleaned and dried

- 1 cup plum sauce

- 1/4 cup soy sauce

- 2 cloves of garlic, minced

- 1 tablespoon ginger, minced

- 1/4 cup honey

- 1/4 cup hoisin sauce

- 1/4 cup rice vinegar

- 1 tablespoon cornstarch

- Salt and pepper to taste

- Sliced green onions, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).

2. Prick the skin of the duck all over with a fork. Season the duck with salt and pepper.

3. In a small bowl, mix together the plum sauce, soy sauce, garlic, ginger, honey, hoisin sauce, and rice vinegar.

4. Place the duck in a roasting pan and brush with the plum sauce mixture, making sure to coat the duck evenly.

5. Roast the duck in the preheated oven for about 2 hours, basting with the plum sauce mixture every 30 minutes, until the duck is cooked through and the skin is crispy.

6. In a small saucepan, mix the cornstarch with a bit of water to make a slurry. Add the remaining plum sauce mixture to the saucepan and bring to a simmer, stirring constantly until the sauce thickens.

7. Once the duck is done, remove it from the oven and let it rest for a few minutes before carving.

8. Serve the duck with the plum sauce on the side and garnish with sliced green onions.

Comments

Dumplings

Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...

Sichuan chicken

Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

Crumpet pizzas

Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...

Chef Savvy

Search This Blog