Imagine a succulent whole duck, perfectly roasted to golden perfection, its crispy skin glistening as it emerges from the oven. Paired with a luscious plum sauce that dances on your taste buds, this Duck with Plum Sauce recipe is sure to impress your family and friends. Whether you’re hosting a special dinner or simply craving a taste of Chinese cuisine, this dish promises to elevate your culinary game. Ready to discover the secrets behind this mouthwatering masterpiece? Let’s dive into the recipe that will make you the star of your kitchen!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 whole duck
- 1 cup plum sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, minced
- Salt to taste
Instructions
- Remove the duck from refrigeration 30 minutes before cooking to bring it to room temperature. Pat the duck dry thoroughly with paper towels to ensure crisp skin.
- Preheat the oven to 375°F (190°C). Using a sharp knife, score the duck skin in a diamond pattern, being careful not to cut into the meat. This helps render fat and create a crispy exterior.
- Season the duck inside and out with salt. Place the duck breast-side up on a rack in a roasting pan, ensuring it's positioned to allow fat to drain during cooking.
- Roast the duck for approximately 45 minutes, basting every 15 minutes with its own rendered fat. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
- While the duck is roasting, prepare the plum sauce by combining plum sauce, soy sauce, rice vinegar, and minced ginger in a small saucepan. Simmer on low heat for 10 minutes to blend flavors.
- Once the duck is cooked, remove from oven and let rest for 10-15 minutes. This allows juices to redistribute, ensuring moist meat.
- Carve the duck into serving pieces and drizzle generously with the prepared plum sauce. Serve hot, garnishing with additional fresh herbs if desired.
Tips
- Room Temperature: Always remove the duck from refrigeration 30 minutes before cooking. This helps ensure even cooking and a crispy skin.
- Scoring the Skin: Use a sharp knife to score the duck skin in a diamond pattern. This technique allows the fat to render out during roasting, resulting in a beautifully crisp exterior.
- Basting for Perfection: Baste the duck every 15 minutes with its own rendered fat. This not only enhances flavor but also contributes to that irresistible crispy skin.
- Check the Temperature: Use a meat thermometer to ensure the internal temperature of the duck reaches 165°F (74°C). This guarantees that the meat is cooked through while remaining juicy.
- Resting is Key: Let the duck rest for 10-15 minutes after roasting. This step allows the juices to redistribute, ensuring each bite is tender and flavorful.
- Plum Sauce Magic: Simmer the plum sauce ingredients on low heat to blend the flavors perfectly. Feel free to adjust the sweetness or tanginess according to your taste!
- Garnish for Presentation: When serving, drizzle the plum sauce generously over the carved duck and consider adding fresh herbs for a pop of color and flavor.
Nutrition Facts
Calories: 761kcal
Carbohydrates: g
Protein: g
Fat: 50g
Saturated Fat: g
Cholesterol: 200mg
