Best Roast Plum Duck Puffs Recipes

EASY PLUM AND GINGER ROASTED DUCK

Steps:

• Preheat oven to 375F / 190C.
• Pat dry duck's skin carefully with paper towel. Place duck on a rack in a roasting tin.
• Place in the oven and roast 18 minutes per pound (40 minutes per kilo). My duck weighted 5 pounds (2.2 kilos) so I roasted it 1 hour and 25 minutes. Adjust cooking time according to the weigh of your duck. If duck starts to become too brown, cover loosely with foil.

SOUR PLUM DUCK, A HAKKA CHINESE CLASSIC

Steps:

• Remove the giblet packet from the duck, rinse both the inside and outside of the duck thoroughly, and let the water drain out. You can discard the giblets or place them in the pot with the duck if you like. Pat the duck dry with a paper towel. Combine the salt, white pepper, and ginger in a small bowl, and rub the spice mix evenly all over the duck, both outside and inside the cavity. Set aside to marinate for 30 minutes.
• Heat 1½ tablespoons canola oil in a large Dutch oven (or other oven-safe pot with a lid) over medium-high heat. Sear the duck on both sides until lightly browned and transfer the duck to a plate. Preheat the oven to 375 degrees F. Add the garlic, shallots, and onions to the pot where you seared the duck. Fry for 3-5 minutes, until softened.
• Use your hands or a fork to smash the pickled plums, and add them to the pot. The plums should be pitted, but it is also okay to just add the pits and pick them out before serving. Also stir in the plum sauce, chicken stock, dried citrus peels, and vinegar. Mix well over medium heat and bring to a simmer. Once simmering, remove from the heat.
• Spoon one cup of the onion mixture into the duck cavity, using a spoon to coat the inside of the duck as best as possible. Spread some of the sauce over the outside of the duck so it is lightly coated. With the onion mixture that's left in the pot, spread it out evenly across the bottom of the pot and carefully place the duck on top (breast side down). Cover the pot and place into the preheated oven for 60 minutes.
• Take the pot out of the oven, and using a large roasting fork, carefully lift the duck up to dump the onions and liquid out of the cavity. Then carefully flip the duck so the breast is facing up. There should still be plenty of liquid at the bottom of the pan, but feel free to add a bit of chicken stock if it's looking dry.
• Cover and return to the oven for another 30 to 60 minutes depending upon how tender you like your duck. Check the duck after 30 minutes for tenderness and add more stock if the sauce is drying out. Once you are satisfied with the tenderness, cook for another 15 minutes uncovered. Again, if there is no sauce, add in more chicken stock. Transfer the pot from the oven to the stovetop, and carefully transfer the duck to a serving plate or cutting board for carving.
• Stir the sauce, discarding the tangerine peels and plum pits. If all went well, the sauce should have turned into a beautiful onion marmalade. Reduce the sauce over the stovetop if it is too thin, or add chicken stock to deglaze if the sauce is too dry.
• Spoon some of the sauce and onions over the top of the duck, and serve the rest of the sauce on the side.

SLOW-ROASTED DUCK BREAST WITH PLUM SAUCE

Steps:

• Score the skin: Using a sharp knife, score the skin in a cross-hatch pattern (try not to cut the meat).
• Marinate the meat: overnight or longer, max. for 2 days. Prepare a small pot - the meat should be almost completely submerged in the marinade, you can also use a thick ziplock bag. Whisk the ingredients for the marinade (red wine, honey, soy sauce, vinegar, jam, and spices), bring them to boil then leave to cool. Add the duck breast, skin-side up, cover, and put in the fridge.
• On the second day: Preheat the oven to 212°F / 100°C.
• Sear the meat: it's best to use an oven-proof pan but if you don't have such pan, just use a regular skillet then transfer the meat to a small baking dish.Remove the meat from the marinade, pat dry thoroughly with paper towels. Place in a cold (!) pan, skin-side down. Turn on medium-low heat and cook for a couple of minutes or until the skin is browned and the fat rendered. Don't cook it over too high heat, the fat needs to be rendered slowly. It's good to weigh the meat down so that the skin that be browned uniformly - you can place a loaf pan on top of the meat and put an olive oil bottle on top to weigh it down. Turn the breast on the other side and cook briefly, until the meat is browned. Leave a tablespoon of fat in the pan and discard the rest.
• Bake: Place the duck breast in a small baking dish (I used a 20 cm/8-inch oven-safe pan). Pour in the marinade. Cut the plums in half, remove the stones, arrange them around the meat. Place the dish in the oven.
• Bake in a preheated oven for about 55-60 minutes or less, to your desired doneness. After this time the duck should be around 150°F (66°C). It should come to the 'well-done' temperature (160°F/71°C) while resting. If you prefer your duck breast medium, bake it for about 45 minutes, to 60°C / 140°F. Medium-rare is 52°C / 125 °F . The baking time will depend on how long you've seared the meat in the pan and how big your duck breast is (it's best to use a grill thermometer to measure the temperature!*).It's important to cook the meat to a temperature and not to time, you can measure internal temperature with an instant thermometer (stick it into the thickest part of the meat). Well-done duck breast (safe for kids to eat) should be cooked to a minimum internal temperature of 71°C / 160°F. Remember that after removing the meat from the oven, its internal temperature will continue to rise.
• Remove the dish from the oven. Transfer the meat to a plate, cover it tightly with aluminum foil, and leave to rest for 5-10 minutes.
• Prepare the sauce: If the plums are very soft, remove them from the sauce, but leave harder fruits in (very soft plums will fall apart completely while reducing the sauce). Cook the sauce for about 5 minutes over medium heat until thickened. Discard cardamom capsules, star anise, and cinnamon stick.
• Serve: Cut the duck breast into thin slices against the grain*, pour the sauce over, serve with cooked rice and roasted plums. Optionally, sprinkle with coriander leaves and sesame seeds.
• Enjoy!

ROAST SPICED DUCK WITH PLUMS

Steps:

• Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar). Put the spice salt in a bowl, add the sugar, mix well and set aside.
• Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock.
• Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down. Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and serve with a good spoonful of plums.

DUCK BREASTS WITH ROASTED PLUMS

Steps:

• Preheat oven to 450 degrees. Arrange plums, cut side down, in a baking dish. Season with salt, pepper, and sugar, if desired; set aside. Score skin of duck breasts in a crosshatch pattern, about 1 1/2 inches apart. Season with salt and pepper.
• Place breasts skin-side down in a cold medium skillet. Place over medium-high heat until most of the fat has rendered and the skin is dark golden brown, 5 to 8 minutes. Pour off fat, and turn duck breasts, meat-side down.
• Place duck and plums in oven. Roast until meat thermometer inserted into the thickest part of the duck registers 125 degrees, about 10 minutes. Remove duck and plums from oven. Remove duck from skillet, and cover to keep warm. Let rest for 10 minutes.
• Slice each breast half into 12 thin slices. Place 6 slices on each plate. Garnish each plate with 2 plum halves. Drizzle with any accumulated juices from the bottom of the baking dish.

ROAST PLUM DUCK PUFFS

Steps:

• Mix the ginger with the soy and plum sauces, oil and honey in a deep dish, then add the duck legs, turning to coat. Cover and chill for at least 20 mins.
• Heat oven to 160C/fan 140C/gas 3. Lift the duck legs onto a non-stick baking tray, then roast for 1½ hrs until crisp and golden. Meanwhile, tip the remaining marinade into a small saucepan and simmer for 2 mins, then cool. When the duck is cool enough to handle, remove the skin and shred the meat. Mix with the cooled marinade and spring onions.
• Unroll the pastry onto a floured surface and roll it out even thinner until you have a sheet large enough to stamp out 10 circles using a 9-10cm round cutter. Put 2 tsp of the duck filling in the middle of each circle, brush the edges of pastry with a little egg, then fold the pastry circles in half, pressing to seal so you have a half-moon shape (any remaining duck makes a great filling for wraps). Transfer the puffs to a baking sheet and brush with more egg. Can be frozen for up to 1 month. Bake for 15-20 mins until golden, or 5 mins longer from frozen.

ROASTED DUCK BREAST WITH PLUM SAUCE

Steps:

• For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
• Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
• When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
• To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.