Chinese Duck With Plum Sauce Recipe
Ingredients
| 2 4- to 5-pound ducks, all excess fat removed | ||
| Ground pepper | 1 To taste | |
| Garlic | 2 Clove (5gm) | |
| 2 small pieces fresh ginger | ||
| Onion | 1 Cup (16 tbs), cut in to chunks | |
| Celery stalks | 2 | |
| 1 cup ice-cold water | ||
| 1 1/3 cups plum sauce | ||
| Bean sauce | 2/3 Cup (16 tbs) | |
| Additional plum sauce, steamed buns or Pancakes | ||
| Salt | To Taste | |
Directions
Preheat oven to 400°F.
Pat ducks inside and out with paper towels.
Rub skin and cavity with salt and 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.
Transfer ducks to serving platter and let cool at room temperature.
(Can be prepared ahead and refrigerated.) Using kitchen or poultry shears, cut ducks in half lengthwise.
With boning knife, cut around joints and remove legs.
Cut away wings at joints; remove meat and discard bones.
Cut away carcass; discard bones.
Lay boned duck flat and slice thinly.
Leave legs whole.Preheat oven to 400°F.
Pat ducks inside and out with paper towels.
Rub skin and cavity with salt and 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, for 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 for 15 minutes.
Turn ducks breast side up, spread sauce over and roast another 30 minutes, basting occasionally.
Transfer ducks to serving platter and let cool at room temperature.
(Can be prepared ahead and refrigerated.) Using kitchen or poultry shears, cut ducks in half lengthwise.
With boning knife, cut around joints and remove legs.
Cut away wings at joints; remove meat and discard bones.
Cut away carcass; discard bones.
Lay boned duck flat and slice thinly.
Leave legs whole.
Pat ducks inside and out with paper towels.
Rub skin and cavity with salt and 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.
Transfer ducks to serving platter and let cool at room temperature.
(Can be prepared ahead and refrigerated.) Using kitchen or poultry shears, cut ducks in half lengthwise.
With boning knife, cut around joints and remove legs.
Cut away wings at joints; remove meat and discard bones.
Cut away carcass; discard bones.
Lay boned duck flat and slice thinly.
Leave legs whole.Preheat oven to 400°F.
Pat ducks inside and out with paper towels.
Rub skin and cavity with salt and 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, for 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 for 15 minutes.
Turn ducks breast side up, spread sauce over and roast another 30 minutes, basting occasionally.
Transfer ducks to serving platter and let cool at room temperature.
(Can be prepared ahead and refrigerated.) Using kitchen or poultry shears, cut ducks in half lengthwise.
With boning knife, cut around joints and remove legs.
Cut away wings at joints; remove meat and discard bones.
Cut away carcass; discard bones.
Lay boned duck flat and slice thinly.
Leave legs whole.
Chef
