The sweet, tangy plum sauce perfectly cuts through the richness of the duck and is delicious served on fresh boiled rice or crispy chow mein. If you’re short of time, pre-cooked duck from the supermarket will be fine for this recipe. However, the dish won’t have the same authentic taste so it is well worth taking the time to source and prepare the full ingredients.
- Preparation times: 5 minutes
- Cooking times: 35 minutes
- Serves: 2
- 1 tbsp groundnut oil
- 2 boneless Chinese Roast Duck breasts
- 150 g (1 cup) drained tinned
- pineapple chunks
For the plum sauce
- 2 tbsp sugar
- 2 cm (¾in) piece of fresh ginger, finely chopped
- 3 shallots, finely diced
- 6 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 1 tbsp rice wine
- 450 g (1 lb) fresh plums, stoned and chopped into small cubes
- 150 ml (⅔ cup) purple grape juice
- 2½ tbsp ready-made Chinese plum sauce
- ¼ tsp salt
First, make the plum sauce. Gently dissolve the sugar in a wok over a medium to low heat. Once the sugar has caramelized and turned brown, add the ginger and shallots and cook for a further 30 seconds. Add the rest of the sauce ingredients, bring to the boil and then reduce the heat and simmer for 30 minutes. The sauce consistency should be to coat the back of a spoon. Strain the sauce through a fine sieve into a bowl and set aside.
Place the duck breasts in a medium–low oven (160°C/325°F) to reheat for 20 minutes. Remove from the oven and cut into slices.
Spoon the pineapple onto a serving plate and carefully arrange the slices of duck on top. Pour the plum sauce into a small saucepan and reheat it for a few minutes, then spoon over the duck. Serve and enjoy.
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