Duck in plum sauce (Chinese style)
A delicious take on a beloved Chinese takeaway dish featuring crispy duck breasts simmered in a sweet and savory plum sauce. It is easy to recreate at home and pairs perfectly with steamed rice or stir-fried greens.
Ingredienser
- 2 skin-on (boneless duck breasts (about 340g))
- 1 tbsp dark soy sauce
- 0.5 tbsp vegetable or sunflower oil
- 2 plums (about 160g) (stoned and sliced)
- 1 star anise
- 1 cinnamon stick
- 15 g ginger peeled and sliced
- 4 garlic cloves peeled but left whole
- 30 g rock sugar
- 0.5 lemon zest pared
- 2 tbsp Shaohsing wine
- 2 tbsp light soy sauce
- 200 ml water
- 0.25 tsp salt
- Cooked rice and stir-fried greens to serve (optional)
Gör så här
Gently score the skin of both duck breasts using a sharp knife, then rub the dark soy sauce all over the breasts and into the cuts.
Heat the oil into a large frying pan over a medium-high heat and sear the duck breasts, skin-side down, until starting to turn crispy, about 5 mins.
Flip over and cook for 5 mins more, then remove to a plate, leaving any fat behind, and set aside to rest.
Add the plum slices, star anise, cinnamon stick, ginger, garlic, rock sugar and lemon zest to the pan.
Pour in the Shaohsing wine and light soy sauce, mix well, then add 200ml water and simmer gently for 15 mins over a medium heat.
Nestle the duck breasts in, skin-side up, cover with a lid and cook for a further 15 mins.
Season with ¼ tsp salt, then remove the duck from the pan and slice into even pieces.
Pass the sauce through a sieve into a bowl, then pour the plum sauce over the duck breasts.
Serve with cooked rice and stir-fried greens, if you like.