Roasted Duck with Sour Plums
A classic Cantonese dish with a glossy deep reddish-brown appearance, crisp aromatic duck skin, tender juicy meat, and a distinctive bright sour plum flavor in the filling.
Ingredients
tender duck (washed, drained)
1 (about 1500g)
sour plums (mashed)
5
minced garlic
2.5g
ginger
2.5g
chopped scallion
2.5g
cooking wine
to taste
MSG
to taste
white pepper
to taste
peanut oil
25g
salt
10g
sugar
25g
chu hou paste
25g
maltose
10g
Zhejiang vinegar
10g
sesame oil
5g
Instructions
1
Preparing the Duck
Take 1 tender duck (about 1500 g). Make a small cut at the base of the wing with a small knife, remove the innards and the hard and soft windpipes, wash thoroughly, and drain. Dip the duck skin briefly in a pot of boiling water, then lift out (do not scald the skin too much, otherwise it will not take on color easily), and hang it up on a hook. Separately, mash 5 sour plums and set aside.
2
Preparing the Filling
Heat a wok and add 25 g peanut oil. Add 2.5 g each of minced garlic, ginger, and chopped scallion and stir-fry until fragrant. Pour in 8 g cooking wine, then add 5 g MSG, 10 g salt, 25 g sugar, 25 g chu hou paste, and 1 g white pepper. Stir well, remove from the heat, and stuff the mixture into the duck cavity.
3
Roasting and Plating
Dilute 10 g maltose with 10 g Zhejiang vinegar and 7 g cooking wine, brush it evenly over the duck skin by hand, then hang the duck in a ventilated place to dry. Place in an oven and roast until cooked, then remove and pour out the original juices. Chop off the duck head and tail, cut the duck body into pieces, arrange them in a serving dish, and reattach the head and tail to restore the original shape of the duck. Add 5 g sesame oil to the reserved juices, mix well, and drizzle over the duck before serving.
