Duck With Plum Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Ducks 4-5 lbs,
Salt,
Freshly ground pepper,
2 Cloves: garlic,
2 small: Pieces ginger,
1 cup: Chopped onion,
2 Stalks: celery,
1 cup: Ice-cold water,
1 1/3 cup: Plum sauce,
2/3 cup: Bean sauce,
Directions:
Additional plum sauce for topping Preheat oven to 400 deg. Pat ducks
inside and out with paper towels. Rub skin and cavity with salt,
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. Let ducks cool, then refrigerate overnight. Using
kitchen or poultry shears, cut ducks in half lengthwise. With boning
knife, cut around joints and remove legs. Cut away at joints; remove
meat and discard bones. Cut away carcass; discard bones. Lay boned
duck flat and slice thinly. Leave legs whole. To serve: Brush duck
with additional sauce and reheat to warm through. Serve with dish of
plum sauce and Chinese pancakes.
Source from luhu.jp
inside and out with paper towels. Rub skin and cavity with salt,
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. Let ducks cool, then refrigerate overnight. Using
kitchen or poultry shears, cut ducks in half lengthwise. With boning
knife, cut around joints and remove legs. Cut away at joints; remove
meat and discard bones. Cut away carcass; discard bones. Lay boned
duck flat and slice thinly. Leave legs whole. To serve: Brush duck
with additional sauce and reheat to warm through. Serve with dish of
plum sauce and Chinese pancakes.
Source from luhu.jp