Chinese Roast Duck Sauce Recipe

Chinese Roast Duck with Homemade Plum Sauce – …

WEBMar 16, 2020 · Instructions. Combine all the marinade ingredients in a small food processor and puree with an immersion blender until it forms a …

1. Combine all the marinade ingredients in a small food processor and puree with an immersion blender until it forms a runny sauce. Pat the duck dry with paper towels. Place in a 12 inch tray or freezer bag, skin side up. Pour marinade into the tray or baking dish or freezer bag. Sprinkle salt on the skin. Marinate in room temperature for 30 minutes up to 1 hour, or uncovered in the fridge for a couple hours to overnight. In this case, bring the duck to your kitchen counter for at least 30 minutes before cooking, so it will return to room temperature.
2. Preheat the oven to 375F. Poke some small holes in the duck skin so it can release the yummy fats for a crisper skin. When the oven is ready, cook the duck for about 18 minutes per pound or until the internal meat temperature is 145F. We spatchcocked our duck so it would cook faster!
3. While it's cooking, take the plum sauce ingredients and bring them all to a boil over medium heat in a small pot. Let it cool and thicken, then serve with the duck and sides.
4. Change the oven over to a broil and toast the skin of the duck for a couple minutes at the very end. Let the duck rest a bit out of the oven on a wood tray and carve as you would a chicken.

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Chinese Roasted Duck Recipe with Plum Sauce (Easy)

WEBDec 12, 2014 · For the sauce. In a medium saucepan, combine honey, star anise, ground ginger, 1 ½ cups reserved plum syrup and ½ cup water. …

1. Preheat oven to 375F / 190C.
2. Pat dry duck's skin carefully with paper towel. Place duck on a rack in a roasting tin.
3. Place in the oven and roast 18 minutes per pound (40 minutes per kilo). My duck weighted 5 pounds (2.2 kilos) so I roasted it 1 hour and 25 minutes. Adjust cooking time according to the weigh of your duck. If duck starts to become too brown, cover loosely with foil.
4. In a medium saucepan, combine honey, star anise, ground ginger, 1 1/2 cups reserved plum syrup and 1/2 cup water. Bring to a boil, reduce heat and simmer for about 10 to 15 minutes.

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