Sour Plum Duck 酸梅鸭
Servings Prep Time
5pax 2hours
Cook Time
Servings Prep Time
5pax 2hours
Cook Time
  • 1 whole duckremove neck and innards
  • 2tbsp dark soy sauce
  • 2tbsp salt
  • 1tbsp white pepper
  • 15cloves garlicpeeled and minced
  • 15 shallotspeeled and minced
  • 30g gingerpeeled and minced
  • 260g plum sauce
  • 1cup water
  • 2 limesto taste
  • coriandergarnish
Step 1: Marinate the duck
  1. Place the duck in a large dish and use a fork and poke holes in the skin.
  2. Rub salt and pepper on the inside and outside of the whole duck.
  3. Rub dark soya sauce on the outside of the whole duck until it is fully covered.
  4. Place the duck into the chiller to marinate and dry for at least 2 hours uncovered.
Step 2: Deep fry the duck
  1. 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.
Step 3: Prepare the sour plum sauce
  1. Heat up a wok with 5 tbsp of oil, add in garlic, shallots, and ginger and fry till fragrant for about 3 mins.
  2. Add the Plum Sauce and water, and cook until well combined.
  3. 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.
  4. 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.