CHINESE PLUM DUCK

Chinese Plum Duck

I love to eat duck at restaurants, but my mom never cooked it at home and therefore it was a foreign and intimidating ingredient. This recipe from The Fiance’s mom changed all of that. With a few easy steps and some TLC, the duck comes out tender, with authentic Chinese flavours (sweet and sour) and renders a delicious stock that can be re-used.

Chinese Plum Duck
Yields 1
Easy oven roasted Chinese Plum Duck
Write a review
Print
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Ingredients
  1. 1 whole duck ~4 lbs
  2. 6 cloves of garlic
  3. 2 tbsp of rock sugar (cane sugar)
  4. 5-6 pickled plums (per preference)
  5. 2 tbsp of dark soy sauce
  6. 2 tbsp of cooking wine
  7. 2 cups of water
Instructions
  1. Rinse off the duck and pat dry with a clean tea towel or paper towel
  2. In a roasting pan, bake the duck at 350 degrees for one hour
  3. Remove duck from oven and drain liquid
  4. Mince the garlic, smash pickled plums, break apart rock sugar and mix all together (Tip: Use some of the pickled plum juice to help dissolve the rock sugar)
  5. Place half the garlic mixture in the pan, stuff the other half in the body cavity of the duck
  6. Place duck back into the pan breast side up and brush with dark soy sauce
  7. Add water and cooking wine to the roasting pan
  8. Bake for 2 hours at 350 degrees, flipping every 30 minutes and brushing again with dark soy
Notes
  1. Tip: If the duck is frozen, be sure to thaw in the fridge overnight
  2. Optional: Add corn starch to thicken the sauce and serve alongside or save and use as sauce for noodles later
xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Chinese Plum Duck
Prep ingredients, bake duck at 350 degrees for one hour

Chinese Plum Duck
Mince garlic, smash plums and break apart rock sugar

Chinese Plum Duck
Put half the garlic mixture into the pan and stuff the other half into the duck cavity

Chinese Plum Duck
Brush the duck with dark soy sauce

Chinese Plum Duck
Bake for 2 hours, flipping every 30 minutes and brushing with dark soy sauce