Title: Duck with Plum Sauce
Categories: Chinese Poultry Sauce
Yield: 6 Servings
| 2 | | Ducks 4-5 lbs |
| | | Salt |
| | | Freshly ground pepper |
| 2 | | Cloves garlic |
| 2 | sm | Pieces ginger |
| 1 | c | Chopped onion |
| 2 | | Stalks celery |
| 1 | c | Ice-cold water |
| 1 1/3 | c | Plum sauce |
| 2/3 | c | Bean sauce |
Additional plum sauce for topping Preheat oven to 400 deg. Pat ducks inside
and out with paper towels. Rub skin and cavity with salt, pepper, garlic
and ginger; then stuff with garlic and ginger pieces, onion and celery.
Place breast side up on rack in shallow pan and roast, pricking skin
frequently, 20 minutes. Remove from oven and carefully pour ice water over
ducks. Return to oven and roast, pricking skin frequently, 20 minutes
longer. Turn and roast another 20 minutes. Combine plum and bean sauces.
Remove ducks from oven and spread some of sauce over backs. Roast 15
minutes. Turn ducks breast side up, spread sauce over and roast another 30
minutes, basting occasionally. Let ducks cool, then refrigerate overnight.
Using kitchen or poultry shears, cut ducks in half lengthwise. With boning
knife, cut around joints and remove legs. Cut away at joints; remove meat
and discard bones. Cut away carcass; discard bones. Lay boned duck flat and
slice thinly. Leave legs whole. To serve: Brush duck with additional sauce
and reheat to warm through. Serve with dish of plum sauce and Chinese
pancakes.