Introduction
The sourness of plum in this Chinese Cantonese recipe and its other
fragrance and taste could trigger appetite and enhance your Asian dining experience even
further!
Method of preparation Rub inside and
outside of duck with 2 tbsp soy sauce.
Heat oil, deep fry duck until golden brown
then remove and drain.
Smash garlic cloves, remove pits from plums then chop both finely,
separately.
Crush rock sugar, mix soy bean paste with salt, soy sauce and MSG.
Heat pan with 3 tbsp oil, stir fry garlic until fragrant.
Add plum, sugar and soy bean paste mixture.
Stir fry over medium heat until sugar dissolves.
Remove then spoon mixture into cavity of duck.
Sprinkle rice wine, scallion and ginger on top of duck.
Steam for 2 hours until meat is very tender.
Remove duck from steamer, retain liquid.
Cut duck into bite-size pieces and arrange on serving plate.
Bring retained sauce to boil, add cornstarch and water to thicken.
Add sesame oil, mix well then pour over duck pieces.
Garnish with cilantro if desired.
Method of serving
Served warm with cooked rice or noodles.