Duck: 1, ready to cook, approx. 1.5 kg
Plum wine: 75 ml
Honey: 15-30 ml
Dark soy sauce: 30 ml
Five spice powder: To taste
Salt: To taste
Shallots: 2 - 3 each
Ginger root: 2 cm
Red chilli peppers: 2
Plums: 450 g
Brown sugar: 30 ml
Plum wine: 150 ml
Plum sauce: 45 ml
Carrots: 300 g
Radishes: 400 g
Cabbage: 300 g, Chinese variety
Salt: To taste
Sugar: 30 ml
Ginger: 20 g, pickled
Dark soy sauce: 45-75 ml
Rice vinegar: 30 ml
Peking Duck is famous for its mouth watering crispy skin and its spicy sweet and sour sauce: here's an easy recipe with plum sauce to prepare this Chinese food
Wash the duck.
Remove the breasts and legs and season with salt.
Score the skin of the breasts with a sharp knife.
Place skin side up on an oven rack over a deep baking tray.
Put a little water in the baking tray.
Preheat the oven to 190°C, put the duck in the oven (second shelf from bottom) and roast for about 1 1/4 hours.
At the same time, put the plum wine, honey, soy sauce and 5-spice mixture into a pan and bring to the boil.
Brush the meat frequently with the mixture while it is cooking.
For the last 10 minutes, turn on the grill function and brown the duck pieces.
Prepare the vegetables as appropriate, peel if necessary and dice finely.
Wash, stone and chop the plums.
Put the sugar into a frying pan and heat until caramelised to a pale brown colour.
Add the spices, fry briefly, then add the rest of the ingredients.
Simmer over a low heat for about 30 minutes, until reduced.
Season to taste. Take the duck out of the oven and serve with the sauce.
