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

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