Name: Steamed Duck with Preserved Plums (Seun Moi Op)
Cuisine: China
Ingredients: 5 garlic cloves: peel, mash, and mince finely; 9 preserved plums, after pitting about 2½ tablespoons; 1½ tablespoons peanut oil, to fry duck; 1 tablespoon dark soy sauce, to coat duck; ⅓ cup rock candy: mash to fine particles with a mallet (or brown sugar); 1 teaspoon salt; 2 tablespoons brown bean sauce; 1 duck, 4½ pounds

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This dish is very much a wedding of opposites, the sweetness of candy and the sourness of plums coming together in harmony.

Ingredients

1 duck, 4½ pounds

Asia
China
Canton
Main course
Wedding/Marriage

Method

Clean the duck thoroughly, removing all the membranes and fat. Wash under running water and dry thoroughly with paper towels. Allow the duck to drain in a strainer over a bowl so that all the water drips off.
Combine stuffing ingredients in a bowl and mix. Coat whole duck with soy sauce, using your fingers. Fill the cavity of the duck with the stuffing. Close o

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Ingredients

Method

Part of