Sour Plum Duck 酸梅鸭 is a popular Hakka dish renowned for its addictive and appetising flavour and juicy tender meat. Thus, it is a dish that will empty out quickly on your reunion table! For this Chinese New Year, we are sharing with you Share Food’s co-founder and passionate home cook Peiwen’s own recipe for Sour Plum Duck.
It is quite surprising how a few simple natural ingredients can bring out such wonderful intense flavours. The trick to it is to handle the duck properly. Here are some duck preparation tips that will ensure maximum flavour and an easy cooking experience:
- Poke holes in the duck with a fork before marinating it. This will allow the salt and pepper to infuse into the meat and the dark soya sauce will absorb better for that beautiful golden brown colour.
- Dry the duck in the chiller. A cold environment helps the duck to completely dry and will reduce oil splattering when deep frying.
- Use a good quality oil suitable for deep frying such as peanut oil or sunflower oil.
- Use a wok with a lid when deep frying the duck so to further reduce any oil splattering and kitchen clean up.
It is also more affordable to prepare this Sour Plum Duck recipe at home! The approximate price of this dish is $24, nearly half the price of a regular roast duck at $40! You will certainly eat better at home with this dish!
| 1 fresh duck | $17.50 |
| Sour Plum sauce | $2.50 |
| Garlic, shallots, ginger, lime, salt and white pepper | $4 (round up) |
Thus, we highly recommend that you try our Sour Plum Duck recipe this CNY. Tender duck meat covered with a tasty sweet and tangy plum sauce made fragrant from spices and aromatics, this dish will signal a great delicious start to the new year!
- 1 whole duck remove neck and innards
- 2 tbsp dark soy sauce
- 2 tbsp salt
- 1 tbsp white pepper
- 15 cloves garlic peeled and minced
- 15 shallots peeled and minced
- 30 g ginger peeled and minced
- 260 g plum sauce
- 1 cup water
- 2 limes to taste
- coriander garnish
- Place the duck in a large dish and use a fork and poke holes in the skin.
- Rub salt and pepper on the inside and outside of the whole duck.
- Rub dark soya sauce on the outside of the whole duck until it is fully covered.
- Place the duck into the chiller to marinate and dry for at least 2 hours uncovered.
- Fill half of a wok with oil (use an oil suitable for deep frying). Once the oil is hot enough, place the duck into the wok and deep fry for 15 minutes. Oil should cover half of the duck without being too full. Carefully turn the duck over and fry for another 15 minutes. Set aside the duck.
- Heat up a wok with 5 tbsp of oil, add in garlic, shallots, and ginger and fry till fragrant for about 3 mins.
- Add the Plum Sauce and water, and cook until well combined.
- Place the duck into the wok. Put the lid on and cook for 10 minutes on medium heat. Turn the duck and put the lid on to cook the duck on the other side for another 10 minutes.
- Remove the duck from wok. Once duck is cool enough, chop it up to serve. Heat up the sauce to drizzle over the duck, squeeze the lime over it and serve.
Facebook Comments