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.
Step by Step Photos
Prep ingredients, bake duck at 350 degrees for one hour
Mince garlic, smash plums and break apart rock sugar
Put half the garlic mixture into the pan and stuff the other half into the duck cavity
Brush the duck with dark soy sauce
Bake for 2 hours, flipping every 30 minutes and brushing with dark soy sauce
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