Roasted Duck with Stone Fruit
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
6
- For the duck
- 1 duck leg (ready to cook, approx. 1.5 kg)
- salt
- 0.333 cup Plum wine
- 1 Tbsp honey
- 2 Tbsps dark soy sauce
- 5 Spices
- For the plum sauce
- 2 shallots
- ¾ inch ginger
- 1 red chili pepper
- 3 cups Plum
- 2 Tbsps cane sugar
- ⅔ cup Plum wine
- 3 Tbsps Plum sauce
- 2 ¼ cups carrots
- 2 ⅔ cups Radish
- 4 cups chinese Cabbage
- salt
- 2 Tbsps sugar
- 1 red chili pepper
- ¾ oz Pickled ginger
- 3 Tbsps dark soy sauce
- 2 Tbsps Rice vinegar
Preparation
Kitchen utensils
1 Peeler, 1 Cutting board, 1 Small knife, 1 Pot mit Deckel, 1 Measuring cups, 1 Wooden spoon, 1 Non-stick pan, 1 Tablespoon, 1 Slotted spatula, 1 Small pot, 1 Potato masher, 1 Fine grater
Preparation steps
1.
Wash the duck. Remove the breasts and legs and season with salt. Score the skin of the breasts with a sharp knife. Place skin side up on an oven rack over a deep baking tray. Put a little water in the baking tray.
2.
Preheat the oven to 190°C, put the duck in the oven (second shelf from bottom) and roast for about 1 1/4 hours.
3.
At the same time, put the plum wine, honey, soy sauce and 5-spice mixture into a pan and bring to the boil. Brush the meat frequently with the mixture while it is cooking. For the last 10 minutes, turn on the grill function and brown the duck pieces.
4.
For the plum sauce, prepare the vegetables as appropriate, peel if necessary and dice finely. Wash, stone and chop the plums.
5.
Put the sugar into a frying pan and heat until caramelised to a pale brown colour. Add the spices, fry briefly, then add the rest of the ingredients. Simmer over a low heat for about 30 minutes, until reduced. Season to taste.
6.
Take the duck out of the oven and serve with the sauce.
