Real African Dishes: [MC-AllEthnic-Recipes] Five-Spice Roast Duckling with Plum Sauce - Asian ; 17g Carbohydrate; 2g Dietary Fiber

Tuesday, December 21, 2010

[MC-AllEthnic-Recipes] Five-Spice Roast Duckling with Plum Sauce - Asian ; 17g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Five-Spice Roast Duckling with Plum Sauce

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds duckling
1 teaspoon sea salt
1 teaspoon five-spice powder
1 teaspoon black pepper
1 tablespoon soy sauce
2 tablespoons runny honey
2 tablespoons Chinese black vinegar -- or lemon juice
Fresh Plum Sauce:
1 tablespoon vegetable oil
1 tablespoon grated gingerroot
3 ripe plums -- pitted and chopped
1/2 teaspoon five-spice powder
1 small cinnamon stick
2 star anise
2 tablespoons Chinese rice vinegar
4 tablespoons soft brown sugar
1 tablespoon water -- to 2 tablespoons
To serve: -- thinly shredded green onions, thinly sliced cucumber

Preheat the oven to 425F. Remove as much fat as possible from around the neck of the duck. In a small bowl, mix together the salt, five-spice powder, and pepper. Lightly score the skin of the duck, then rub the seasoning mixture all over the sin and into the cuts.

Place the duck, breast-side up, on a wire rack set on top of a roasting tray. Place in the hot oven and roast for 30 minutes.

In the meantime, mix the soy sauce, honey, and Chinese vinegar together in a small bowl. Carefully baste the duck with the soy mixture and pour a cupful of water into the roasting tray. Lower the oven setting to 375F and roast the duck for another 1 1/4 to 1 1/2 hours, basting every half-hour or so, until it is tender and just cooked enough.

While the duck is roasting, make the plum sauce. Heat a little oil in a pan, add the ginger, and cook until lightly golden, about 1 to 2 minutes. Tip in the chopped plums, five-spice powder, cinnamon, star anise, rice vinegar, and sugar. Stir well and simmer for about 15-minutes until the mixture has a thick, jammy consistency. Transfer to a serving bowl. The sauce can be served warm or at room temperature.

Once the duck is cooked, cover loosely with foil and let rest in a warm place for 15 to 20 minutes. Carve and arrange on a large platter. Scatter over some shredded green onions and slice cucumber and serve, with the plum sauce.

Serves 6 to 8

AuthorNote: This tender aromatic duck is perfectly complemented by my spiced fresh plum sauce. Serve it topped with shredded green onions and cucumber, and if you wish, accompany with thin ready-made Chinese pancakes. Any leftovers will be lovely with noodles.

Cuisine:
"Asian"
Source:
"Gordon Ramsey's World Kitchen by Gordon Ramsey, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 577 Calories; 50g Fat (77.9% calories from fat); 15g Protein; 17g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 496mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 731 2265 0 0 0 4528 0 0 0 4733 210 0 0