Name: Red braised duck with plums
Cook time: 150 min
Total time: 150 min
Yield: 6
Ingredients: Red braising liquid; 3 litre (12 cups) water; 1 1/2 cup (375ml) chinese cooking wine; 1 cup (250ml) dark soy sauce; 1/2 cup (110g) finely ground yellow rock sugar; 6 clove garlic, crushed; 2.5 centimetre piece fresh ginger (15g), sliced thinly; 4 green onions, chopped coarsely; 1 teaspoon sesame oil; 5 star anise; 2 cinnamon sticks; 1.8 kilogram duck; 9 small_piece blood plums (675g), halved; 10 centimetre strip orange rind, sliced thinly; 2 tablespoon peanut oil; Sprout salad; 6 green onions, sliced thinly; 2 cup loosely packed fresh coriander leaves; 1 cup (80g) bean sprouts; 1 1/3 (100g) trimmed snow pea sprouts; 2 teaspoon sesame oil; 1 teaspoon sesame seeds

Ingredients

Red braising liquid

3 litre (12 cups) water

1 1/2 cup (375ml) chinese cooking wine

1 cup (250ml) dark soy sauce

1/2 cup (110g) finely ground yellow rock sugar

6 clove garlic, crushed

2.5 centimetre piece fresh ginger (15g), sliced thinly

4 green onions, chopped coarsely

1 teaspoon sesame oil

5 star anise

2 cinnamon sticks

1.8 kilogram duck

9 small_piece blood plums (675g), halved

10 centimetre strip orange rind, sliced thinly

2 tablespoon peanut oil

Sprout salad

6 green onions, sliced thinly

2 cup loosely packed fresh coriander leaves

1 cup (80g) bean sprouts

1 1/3 (100g) trimmed snow pea sprouts

2 teaspoon sesame oil

1 teaspoon sesame seeds

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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