Roasted Plum Duck
A rich mahogany hue with an aromatic, crispy, tender, and silky-smooth texture.
Ingredients
Tender duck (about 1500 g, innards and windpipe removed, washed and drained)
1
Sour plums (mashed)
5
Minced garlic
2.5 g
Ginger
2.5 g
Chopped scallion
2.5 g
Cooking oil
25 g
Cooking wine (8 g for the stuffing, 7 g for the skin)
15 g
MSG
5 g
Salt
10 g
Sugar
25 g
Chu hou paste
25 g
Ground white pepper
1 g
Maltose
10 g
Zhejiang vinegar
10 g
Sesame oil
5 g
Instructions
1
Step 1
Take one tender young duck (about 1500 g). Make a small cut at the bottom of the wing, pull out the innards and both the hard and soft windpipe, wash it clean, and drain well. Lower the duck briefly into a pot of boiling water to scald the skin (do not scald it too long or the skin will not brown properly), then lift it out and suspend it on an iron hook.
2
Step 2
Mash 5 sour plums and set aside.
3
Step 3
Heat a wok and add 25 g of cooking oil. Add 2.5 g each of minced garlic, ginger, and chopped scallion and stir-fry until fragrant. Splash in 8 g of cooking wine, then add the mashed sour plums along with 5 g of MSG, 10 g of salt, 25 g of sugar, 25 g of chu hou paste, and 1 g of ground white pepper. Stir well, remove from the wok, and stuff the mixture into the duck cavity.
4
Step 4
Loosen 10 g of maltose with 10 g of Zhejiang vinegar and 7 g of cooking wine until thin, then brush it evenly over the duck skin by hand. Hang the duck in a well-ventilated spot until the skin is dry. Place it in the oven and roast until fully cooked, then remove. Pour out the pan juices, cut off the duck head and tail, chop the body into pieces, arrange them on a platter, and reattach the head and tail so the duck looks whole. Stir 5 g of sesame oil into the reserved juices, mix well, and drizzle it over the duck before serving.
