Roast Duck with Plum Sauce

Preparation info
  • Serves

    6 – 8

    – or a Feast for 4
    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

There are two important tips that will enable you to get a really authentic Chinese flavour into this simple dish. The first one is, if possible, use a fresh and not a frozen duck that is plump and heavy. And what you must do is drop the duck into a saucepan of boiling water for 5 minutes. Remove it from the water and dry it very carefully. This tightens the skin round the meat of the duck and you get a really superb, crispy skin as a result. The second very important thing is that during t