Peking Sticky Plum Duck


Serves 4

Cooking time: 16-20 minutes
You could use any part of the duck for this – I’ve chosen
the breast fillets because they have the lowest fat content.
4 skinless duck breasts
4 tablespoons plum jam
1 tablespoon rice wine (e.g. Shao Xing)
1 tablespoon light soy sauce
1 garlic clove, crushed
1 red chilli, seeded and finely chopped
1 teaspoon Chinese Five Spice powder
salt and freshly ground black pepper
Combine the jam, wine, soy, garlic, chilli and Five Spice and mix together well, seasoning liberally with black pepper. Wash the breast fillets under cold water and pat them dry with kitchen towel. Place them in a shallow dish and pour the plum marinade over them, coating the breasts evenly. Cover and refrigerate for at least 2 hours before cooking. To cook, grill over hot coals or embers for 8-10 minutes each side, basting frequently with the marinade. It’s good to serve up the duck with any remnants of the sticky plum sauce you have left poured over, but make sure you heat it through thoroughly first.
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