I love to eat duck at restaurants, but my mom never cooked it at home and therefore it was a foreign and intimidating ingredient. This recipe from The Fiance’s mom changed all of that. With a few easy steps and some TLC, the duck comes out tender, with authentic Chinese flavours (sweet and sour) and renders a delicious stock that can be re-used.

Chinese Plum Duck 2014-11-30 16:34:16 Yields 1 Easy oven roasted Chinese Plum Duck Write a review Save Recipe Print Prep Time 15 min Cook Time 3 hr Total Time 3 hr 15 min Prep Time 15 min Cook Time 3 hr Total Time 3 hr 15 min Ingredients 1 whole duck ~4 lbs 6 cloves of garlic 2 tbsp of rock sugar (cane sugar) 5-6 pickled plums (per preference) 2 tbsp of dark soy sauce 2 tbsp of cooking wine 2 cups of water Instructions Rinse off the duck and pat dry with a clean tea towel or paper towel In a roasting pan, bake the duck at 350 degrees for one hour Remove duck from oven and drain liquid Mince the garlic, smash pickled plums, break apart rock sugar and mix all together (Tip: Use some of the pickled plum juice to help dissolve the rock sugar) Place half the garlic mixture in the pan, stuff the other half in the body cavity of the duck Place duck back into the pan breast side up and brush with dark soy sauce Add water and cooking wine to the roasting pan Bake for 2 hours at 350 degrees, flipping every 30 minutes and brushing again with dark soy Notes Tip: If the duck is frozen, be sure to thaw in the fridge overnight Optional: Add corn starch to thicken the sauce and serve alongside or save and use as sauce for noodles later xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos



Prep ingredients, bake duck at 350 degrees for one hour



Mince garlic, smash plums and break apart rock sugar



Put half the garlic mixture into the pan and stuff the other half into the duck cavity



Brush the duck with dark soy sauce



Bake for 2 hours, flipping every 30 minutes and brushing with dark soy sauce