Sour Plum Roasted Duck

Name: Sour Plum Roasted Duck
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Ingredients: 1 (approx. 1500 g) Young plucked duck (make a small cut at the base of the wing to remove internal organs and trachea, wash and drain); 5 Sour plums (crush); 2.5 g Minced garlic; 2.5 g Minced ginger; 2.5 g Minced scallion; 25 g Cooking oil (for stir-frying); 8 g Cooking wine (for cooking); 5 g MSG; 10 g Salt; 25 g Sugar; 25 g Chu Hou sauce; 1 g Ground white pepper; 10 g Maltose (dilute with Zhejiang vinegar and cooking wine to coat the duck skin); 10 g Zhejiang vinegar (for diluting maltose); 7 g Cooking wine (for coating the duck skin); 5 g Sesame oil (for mixing with the original sauce)

This traditional iconic Cantonese dish features a glossy reddish-brown sauce, with duck that has a crisp exterior, tender, juicy flesh, and is fully infused with bright sour plum flavor.

2h 30m

Easy

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Ingredients

Young plucked duck (make a small cut at the base of the wing to remove internal organs and trachea, wash and drain) 1 (approx. 1500 g)

Sour plums (crush) 5

Minced garlic 2.5 g

Minced ginger 2.5 g

Minced scallion 2.5 g

Cooking oil (for stir-frying) 25 g

Cooking wine (for cooking) 8 g

MSG 5 g

Salt 10 g

Sugar 25 g

Chu Hou sauce 25 g

Ground white pepper 1 g

Maltose (dilute with Zhejiang vinegar and cooking wine to coat the duck skin) 10 g

Zhejiang vinegar (for diluting maltose) 10 g

Cooking wine (for coating the duck skin) 7 g

Sesame oil (for mixing with the original sauce) 5 g

Instructions

Prepare the duck

Take 1 young plucked duck, make a small cut at the base of the wing, remove all internal organs and trachea, then wash and drain. Blanch the duck skin briefly in boiling water and remove (do not over-blanch the skin or it will not take color well), then hang with an iron hook.

Make the filling

Crush 5 sour plums and set aside. Heat a wok, add 25g cooking oil, then add 2.5g each of minced garlic, minced ginger and minced scallion and stir-fry until fragrant. Pour in 8g cooking wine, then add the crushed sour plums, 5g MSG, 10g salt, 25g sugar, 25g Chu Hou sauce and 1g ground white pepper. Stir-fry until well combined, then remove from heat and stuff the mixture into the duck cavity.

Color and air-dry

Dilute 10g maltose with 10g Zhejiang vinegar and 7g cooking wine, then coat evenly over the duck skin by hand. Hang in a well-ventilated area to dry, then place in an oven to roast until fully cooked.

Plate the dish

Once cooked, remove the duck from the oven and pour out the excess juices. Cut off the duck head and tail, chop the duck body into pieces and arrange on a serving platter, then reattach the head and tail to restore the original duck shape. Mix 5g sesame oil into the reserved juices, then drizzle the sauce over the duck before serving.