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Chinese Duck With Plum Sauce

Chicken.Maximus's picture
Ingredients
  Ducks 10 Pound, all excess fat removed (2 Ducks, 5 To 5 Pound Each)
  Salt To Taste
  Freshly ground pepper To Taste
  Garlic 2 Clove (10 gm)
  Fresh ginger piece 2 Small
  Onion 1 Cup (16 tbs), cut in to chunks
  Celery stalks 2
  Ice cold water 1 Cup (16 tbs)
  Plum sauce 1 1⁄3 Cup (21.33 tbs) (Additional Required)
  Bean sauce 2⁄3 Cup (10.67 tbs)
  Steamed buns/Steamed pancakes To Taste
Directions

Preheat oven to 400°F.
Pat ducks inside and out with paper towels.
Rub skin and cavity with salt and pepper, garlic and ginger, then stuff with garlic and ginger pieces, onion and celery.
Place breast side up on rack in shallow pan and roast, pricking skin frequently, 20 minutes.
Remove from oven and carefully pour ice water over ducks.
Return to oven and roast, pricking skin frequently, 20 minutes longer.
Turn and roast another 20 minutes.
Combine plum and bean sauces.
Remove ducks from oven and spread some of sauce over backs.
Roast 15 minutes.
Turn ducks breast side up, spread sauce over and roast another 30 minutes, basting occasionally.
Transfer ducks to serving platter and let cool at room temperature.
(Can be prepared ahead and refrigerated.) Using kitchen or poultry shears, cut ducks in half lengthwise.
With boning knife, cut around joints and remove legs.
Cut away wings at joints; remove meat and discard bones.
Cut away carcass; discard bones.
Lay boned duck flat and slice thinly.
Leave legs whole.Preheat oven to 400°F.
Pat ducks inside and out with paper towels.
Rub skin and cavity with salt and pepper, garlic and ginger, then stuff with garlic and ginger pieces, onion and celery.
Place breast side up on rack in shallow pan and roast, pricking skin frequently, 20 minutes.
Remove from oven and carefully pour ice water over ducks.
Return to oven and roast, pricking skin frequently, for 20 minutes longer.
Turn and roast another 20 minutes.
Combine plum and bean sauces.
Remove ducks from oven and spread some of sauce over backs.
Roast for 15 minutes.
Turn ducks breast side up, spread sauce over and roast another 30 minutes, basting occasionally.
Transfer ducks to serving platter and let cool at room temperature.
(Can be prepared ahead and refrigerated.) Using kitchen or poultry shears, cut ducks in half lengthwise.
With boning knife, cut around joints and remove legs.
Cut away wings at joints; remove meat and discard bones.
Cut away carcass; discard bones.
Lay boned duck flat and slice thinly.
Leave legs whole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Plum

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2 Comments

Dallas's picture
For the chinese duck & plum sauce you say to use 2-3 cups of bean sauce which bean sauce do you mean? Red, Black or What?
Anonymous's picture
Normal bean sauce from asian grocery shop bro .... :-)