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Crispy-skin duck with blood plum sauce (recipes)








Serves 6-8 (as part of banquet)



Preparation time

overnight



Cooking time

1 to 2 hours

















Ingredients



½ tbsp Sichuan pepper1½ tbsp salt1 x 1.5kg/3lb duck35g/1¼oz plain (all-purpose) flourvegetable oil, for deep-fryingFor the blood plum sauce250ml/8¾fl oz water225g/8oz white sugar250g/8oz ripe blood plums (about 4), cut in ½; substitute 2 oranges if you can' t get blood plums165ml/5¾fl oz fish sauce6 whole star anise2 cinnamon quills85ml/3fl oz lime juice



Method



1. Dry-roast the Sichuan peppercorns with the salt in a heavy-based pan until they begin to ' pop' and become aromatic. Allow to cool, then grind to a powder with a pestle and mortar or spice grinder.2. Meanwhile, rinse duck under cold water. Trim away excess fat from inside and outside the cavity, but keep neck, parson' s nose and winglets intact. Pat dry and rub the skin all over with the Sichuan pepper and salt mixture. Cover duck and place in refrigerator overnight to marinate.3. Transfer duck to a large steamer basket. Place basket over a pan of boiling water and steam, covered with a tight-fitting lid, for about 1½ hours, or until the duck is cooked through (to test, insert a small knife between leg and breast - the juices should run clear). Using tongs, gently remove duck from steamer and place on a tray, breast-side up, to drain. Allow to cool slightly, then transfer to refrigerator to cool further.4. Meanwhile, make the plum sauce. Combine water and sugar in a small pan and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about five minutes, or until slightly reduced. Add plums, fish sauce and spices and simmer for a further minute. Stir through lime juice and remove pan from stove. Keep the sauce warm while you fry the duck.5. Place cooled duck breast-side up on a chopping board and, using a large knife or cleaver, cut duck in half lengthways through breastbone and backbone. Carefully ease meat away from carcass, leaving thighs, legs and wings intact. Lightly toss duck halves in flour to coat, shaking off any excess. Heat vegetable oil in a hot wok until the surface seems to shimmer slightly. Deep-fry duck halves, one at a time, for about three minutes, or until well browned and crispy. Using tongs, carefully remove duck from oil and drain well on kitchen paper, then leave to rest in a warm place for five minutes.6. Finally, with a large knife or cleaver, slice the duck, arrange on a platter and spoon over the hot plum sauce.Recipes are copyright of their respective owners.