Saturday, July 2, 2011



INGREDIENTS:        ( serves 4 )

For the duck
1.5  kg  duck, fresh or defrosted
2  tbs  plum sauce
50  ml  water
2  tbs  honey
2  tbs  dark soy sauce
Spice powder to taste

For the sauce
3  shallots
300  g carrots
400 g radish
450  g plums
2  tbs  sugar
300  g cabbage
2  cm ginger root
1  red chilli
100  ml  water
5  tbs  plum sauce
20  g pickled  ginger
4  tbs  dark soy sauce
2  tbs  rice vinegar

  • Wash the duck. Remove the breasts and legs and season with salt. Score the skin of the breast with a sharp knife. Place skin side up on an oven rack over a deep baking tray.
  • Put a little water in the baking tray. Preheat the oven 190c, put the duck in the oven ( second shelf from bottom ) and roast for about 1-1/4 hours.
  • At the same time,put the plum sauce, water, honey, soy sauce and 5- spice powder into a pan and bring to the boil. Brush the meat frequently with this mixture while it is cooking. For the last 10 minutes, turn on the grill function and brown the duck pieces.
  • Peel the finely dice the shallots, carrots and radish. Wash, stone and chop the plums. Finely chop the cabbage. Put the sugar into a frying pan and heat until caramelized to a pale brown  colour.
  • Add the minced ginger root and chopped chilli, fry briefly, then add the chopped vegetables, plums and the rest of the ingredients. Simmer over a low heat for about 30 minutes, until reduced. Season to taste. Take the duck out of the oven and serve with the sauce.
TIPS :  Serve this dish with pancakes. To make the dough, stir 225 g white flour and 175  ml boiling water and knead into a small dough-this is the recipe for 16 pancakes. Heat a frying pan until hot and fry each pancakes for 1-2 minutes on each side, or until pale golden brown. Keep the pancakes warm until ready to serve. Dish up some plum sauce with a spoon and spread it onto the pancake together with the duck.

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