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Chinese spiced plum duck with steamed choy sum
Chinese spiced plum duck with steamed choy sum
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
230 minutes
Tender Asian-inspired roast duck served with steamed choy sum and shallots.
Ingredients:
  • 51.60 gm plum sauce
  • 21.00 gm soy sauce
  • 1 tsp sesame oil
  • 1 garlic clove, crushed
  • 2 tsp Chinese five spice
  • 1 tsp ground star anise
  • 500ml (2 cups) boiling water
  • 2 chicken style stock cubes, crumbled
  • 1 (about 1.5kg) duck, neck removed
  • 2 garlic cloves, peeled, extra
  • 2 3cm pieces fresh ginger, sliced
  • Salt & freshly ground black pepper
  • 2 bunches (about 400g each) choy sum, ends trimmed, washed
  • 21.00 gm soy sauce, extra
  • 3 green shallots, trimmed, diagonally thinly sliced
Instructions:
  • Preheat your oven to 160°C. Mix together plum sauce, soy sauce, sesame oil, garlic, Chinese five spice, and star anise in a small bowl.
  • In a jug, mix boiling water with crumbled stock cubes. Pour this savory stock into a large roasting pan. Place a wire rack over the pan and set the duck, breast-side up, on top of the rack.
  • Stuff duck cavity with garlic cloves and ginger. Secure legs with string. Brush duck with half the sauce. Cover tightly with foil and bake for 3 hours, turning halfway through.
  • Preheat oven to 190°C. Brush duck with the remaining plum mixture, season with salt and pepper, and roast uncovered for an additional 20 minutes until golden brown and juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil, let it rest for 10 minutes before serving.
  • Once the duck is resting, tightly bind white unwaxed string around the stems of each bunch of choy sum. Boil in a large saucepan of salted water for 1-2 minutes until vibrant green and leaves are slightly wilted. Drain thoroughly, discard the string, and cut each bunch into 3 equal parts using kitchen scissors. Transfer to a big bowl, add extra soy sauce, and mix well.
  • Trim the duck by cutting along either side of the backbone and discard it. Divide the duck in half lengthwise, then cut each half into 3 pieces. Serve promptly with choy sum and sprinkle with green shallots.

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