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Braised Duck With Plum Sauce's picture
  Whole duck 5 Pound, head, wing tips, and feet removed (1 In Number)
  Salt 1 1⁄2 Teaspoon
  Green onion with tops 3 , cut into 2 inch pieces
  Chicken broth 2 Cup (32 tbs)
  Ginger slices 4 (Thin Slices)
  Dried tangerine peel/1 teaspoon grated fresh orange peel 1
  Plum sauce 3 Tablespoon
  Plum wine 2 Tablespoon
  Cider vinegar 1 Tablespoon
  Whole dried chili 3
  Chopped crystallized ginger 2 Teaspoon
  Mandarin orange slices 2 Tablespoon (For Garnish)
  Mint leaves 1 Teaspoon (For Garnish)

Preparation Cut duck into serving-size pieces; trim excess fat.
Sprinkle duck with salt.
Cooking Place a wok or wide frying pan with a nonstick finish over high heat until hot.
Add duck and cook for 5 minutes on each side or until nicely browned.
Discard pan drippings.
Add green onions, broth, ginger, and tangerine peel and bring to a boil.
Reduce heat, cover, and simmer for 45 minutes or until duck is tender.
Remove duck.
Strain broth, then skim off fat.
Combine 1/2 cup skimmed broth and plum sauce ingredients in wok.
Bring to a boil over medium-high heat.
Add duck and cook for 2 minutes or until sauce reduces and coats duck.
Transfer to a platter.
Garnish with mandarin orange slices.

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Braised Duck With Plum Sauce Recipe