Dinner ideas

Red braised duck with plums

red braised duck with plums
6
2H 30M

Ingredients

Red braising liquid
Sprout salad

Method

1.To make red braising liquid, combine ingredients in large saucepan; bring to the boil, stirring, until sugar is dissolved. Cool.
2.Rinse duck under cold water, remove neck. Place duck, breast-side down, in boiler or flameproof dish large enough to hold duck.
3.Pour red braising liquid over duck. Weigh down with a plate. Bring to the boil; boil, uncovered, about 40 minutes. Cover, simmer 15 minutes. Carefully turn duck without piercing the skin.
4.Cover, simmer a further 15 minutes. Remove from heat; stand duck in liquid about 45 minutes or until duck is cooked through.
5.Remove duck from braising liquid; place duck on wire rack over tray; cool. Strain liquid into large jug, refrigerate. Pat duck dry with absorbent paper; cut into serving-sized pieces.
6.Remove fat from surface of braising liquid. Heat 2 cups of the liquid in medium saucepan; bring to the boil.
7.Simmer gently, uncovered, about 20 minutes or until liquid is reduced by half. Add plums and rind to liquid; simmer, uncovered, 5 minutes or until plums are tender.
8.Meanwhile, to make sprout salad, combine ingredients in medium bowl; toss gently.
9.Heat oil in wok; cook duck, in batches, until crisp and browned.
10.Serve duck with plum mixture and sprout salad.

If fresh plums are not available, use drained canned plums. Yellow rock sugar is available in Asian supermarkets; it has a richer, subtler flavour than granulated white sugar. It is used mainly for braises and sauces as it gives them a beautiful lustre and glaze.

Note

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