Oven-Roasted Duck with Sour Plums

Name: Oven-Roasted Duck with Sour Plums
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 1 (about 1500 g) tender young dressed duck (make a small opening near the base of a wing with a paring knife, remove the innards and the firm and soft portions of the windpipe, rinse clean, drain, and briefly scald the skin in boiling water, then lift it out); 5 sour plums (crushed until pulpy); 2.5 g minced garlic; 2.5 g minced ginger; 2.5 g finely chopped scallions; 25 g cooking oil (for stir-frying the seasoning); 8 g Shaoxing cooking wine (for stir-frying the seasoning); 5 g monosodium glutamate (MSG); 10 g salt; 25 g sugar; 25 g Zhuhou sauce; 1 g ground pepper; 10 g maltose (thinned with Chinkiang vinegar and cooking wine, then brushed over the duck skin); 10 g Chinkiang vinegar (the source text reads 'Chinkiang vinegar 10,' which appears to be a typo); 7 g Shaoxing cooking wine (for thinning the maltose); 5 g sesame oil (for seasoning the original juices)

A Cantonese specialty made by marinating whole duck with preserved sour plums and other seasonings, then roasting it. The duck has a rich sauce-red color and a fragrant, crisp, tender texture.

1h 45m

Easy

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Ingredients

tender young dressed duck (make a small opening near the base of a wing with a paring knife, remove the innards and the firm and soft portions of the windpipe, rinse clean, drain, and briefly scald the skin in boiling water, then lift it out) 1 (about 1500 g)

sour plums (crushed until pulpy) 5

minced garlic 2.5 g

minced ginger 2.5 g

finely chopped scallions 2.5 g

cooking oil (for stir-frying the seasoning) 25 g

Shaoxing cooking wine (for stir-frying the seasoning) 8 g

monosodium glutamate (MSG) 5 g

salt 10 g

sugar 25 g

Zhuhou sauce 25 g

ground pepper 1 g

maltose (thinned with Chinkiang vinegar and cooking wine, then brushed over the duck skin) 10 g

Chinkiang vinegar (the source text reads 'Chinkiang vinegar 10,' which appears to be a typo) 10 g

Shaoxing cooking wine (for thinning the maltose) 7 g

sesame oil (for seasoning the original juices) 5 g

Instructions

Prepare the duck

Take 1 tender young dressed duck (about 1500 g), make a small opening near the base of a wing with a paring knife, and remove the innards and the firm and soft portions of the windpipe. Rinse the duck clean, drain it, briefly scald the skin in boiling water, and lift it out; do not cook the skin through, or it will not color properly. Hang the duck on an iron hook. Separately, crush 5 sour plums until pulpy and set them aside.

Prepare the stuffing

Heat a wok and add 25 g cooking oil. Stir-fry 2.5 g each of minced garlic, minced ginger, and chopped scallions until fragrant. Pour in 8 g Shaoxing cooking wine, then add the crushed sour plums, 5 g MSG, 10 g salt, 25 g sugar, 25 g Zhuhou sauce, and 1 g ground pepper. Stir until evenly combined, remove the mixture, and stuff it into the duck's cavity.

Glaze and roast

Thin 10 g maltose with 10 g Chinkiang vinegar and 7 g Shaoxing cooking wine. Brush the mixture evenly over the duck's skin and rub it in by hand. Hang the duck in a ventilated place until the skin is dry, then place it in the oven and roast until cooked. Remove the duck, pour out the original juices, chop off the head and tail, and cut the body into pieces. Arrange the pieces on a platter and attach the head and tail to restore the original shape. Add 5 g sesame oil to the juices, mix until evenly combined, and spoon the mixture over the duck.