Steamed Duck with a Plum Sauce

Name: Steamed Duck with a Plum Sauce
Cuisine: Chinese
Ingredients: 1 tablespoon vegetable oil; Vinegar to taste; 1 4-4½-pound oven-ready duck, oil sacs removed and discarded; 1 teaspoon thick soy sauce; Several teaspoons cornstarch; 3-4 tablespoons sugar; 1½ tablespoons Shaoxing wine or medium-dry sherry; 1½ tablespoons Shaoxing wine or medium-dry sherry; 1 4-4½-pound oven-ready duck, oil sacs removed and discarded; 1 teaspoon salt

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

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 oven-ready duck, oil sacs removed and discarded
1 teaspoon thick soy sauce

Asia
China
Main course
Summer

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