Baked Duck with Sour Plum
1.
First we review the material.
2.
Cut the raw sour into cubes, then mix in the ground soy sauce, sour plums (squeezed) and crushed rock sugar. If there is fried garlic, you can reduce a part of the raw garlic.
3.
Wash the duck inside and out to remove excess fat. Then the previously stirred sauce is stuffed into the duck.
4.
Then seal the upper and lower outlets of the duck with an iron needle/cotton thread.
5.
Spread an appropriate amount of dark soy evenly on the duck, and then put it in a ventilated place to dry the epidermis (about 30-60 minutes). At this time, you can preheat the oven to 450 degrees Fahrenheit/220 degrees Celsius. (Friends of the steamer, you can skip the preheating step)
6.
Use the fat removed in step 3 to lightly coat the frying pan with duck fat.
7.
Put the air-dried duck into the pot.
8.
Fry until the surface is golden.
9.
Take the duck out and put it in a cast iron pot. For the parts that can't be fried, you can use a musket to bake it.
10.
Cover the cast iron pot and put it in the oven by steaming and roasting for 1 hour. Then remove the lid, lower the temperature to 400°F/205°C, and bake for another hour. Remember to keep the moisture in the oven.
11.
After taking it out of the oven, let it cool slightly for 30 minutes. Then take out the sauce from the duck and pour it on the cut duck.
Tips:
1. If you can't buy ground soy sauce, you can choose the original soy sauce and grind it into a puree yourself. Remember: not tempeh sauce!
2. For coloring with soy sauce, because the final duck skin of this dish is not in a dry state, because the most traditional coloring method is not used. The traditional coloring method: blanch the duck/goose in a soup made with white vinegar and maltose.
3. If you only have a steamer, you can skip step 9 and steam it on the steamer for 90-120 minutes.
4. Friends in Toronto, if you want to make this dish, don't buy "U grade tender duck", because U grade is incomplete.
