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Steamed Duck with a Plum Sauce
Preparation info
- Difficulty
Medium
Appears in
By Yan-Kit So
Published 1997
This dish finds special favor with the Cantonese during the summer months, when it is very humid and hot in subtropical South China. The sweet-and-sour plum sauce reduces the grease of the duck and rouses people’s appetite to eat even in the heat.
Ingredients
1 4-4½ -pound 1 teaspoon
Method
- Prepare the plum sauce. Pit the plums (reserving the stones) and mash with the liquid. Add the sugar and salt.
- Scald the duck by pouring a large kettle of boiling water over it. As the water is poured over the skin, it shrinks and becomes shiny. Wipe off any excess water. While the skin is still warm, brush all over with the soy sauce to add color.
- Heat th
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