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1 x 2kg duck
1 tbsp Lyle’s Golden Syrup
2 tbsp soy sauce
1 tsp Chinese 5-spice powder
FOR THE SAUCE
450g/1lb halved and stoned plums or damsons
1 cinnamon stick, halved
150ml/1/4 pint white wine
1 sprig rosemary
1 tbsp wine vinegar
2 - 3 tbsp Tate & Lyle Light Brown Sugar
salt and pepper
Chinese pancakes, cucumber sticks and shredded salad onions, to serve |
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Instructions Preheat the oven to 200C/Gas 6. Place the duck skin-side up on a rack set over the kitchen sink. Prick the flesh in several places with a fork then pour over a kettle of boiling water; set aside in a cool place (not the fridge) for 30 minutes.
Meanwhile, make the sauce: place the plums, wine and rosemary in a small pan and simmer gently for 30 minutes until the plums are completely softened.
Roast the duck for 45 minutes. Mix together the syrup, soy sauce and Chinese 5-spice powder, brush over the duck and continue to cook for a further 30 minutes, basting occasionally with the glaze until the duck is cooked - for this dish, the meat should be brown, not pink.
Sieve the sauce and stir in vinegar, sugar and salt and pepper, to taste. Spoon into small serving bowls.
Using two forks, shred the duck meat away from the bones and pile onto a serving plate. Serve with the cucumber sticks, salad onions, plum sauce and Chinese pancakes for rolling.
TIP: This sauce is just as delicious made with other fruit such as nectarines or peaches. If you don¹t have time to make it yourself, a bottle of commercially-made hoisin sauce makes a good substitute for this dish. |
