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Vincent and Mary Price Chinese Style Purple Plum Duck Recipe

Vincent and Mary Price Chinese Style Purple Plum Duck Recipe

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Vincent and Mary Price Chinese Style Purple Plum Duck

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Ingredients:

Serving

4 lbs ducklings (1 bird , drawn weight)
1/2 cup soy sauce
1/2 cup peanut oil
1/2 cup canned purple plums, pitted, skinned, and mashed (syrup liquid reserved to equal 1/2 cup)
6 slices fresh ginger
1/3 cup chopped green onion top
1 garlic clove, mashed
2 tbsp plum sauce (optional, original recipe called for chinese sweet sauce ) or 2 tbsp chinese duck sauce (optional, original recipe called for chinese sweet
1/4 tsp salt
1 -2 tbsp cornstarch
2 tbsp plum juice

Directions:

Clean and disjoint the duck. Dip the duck into soy sauce.
Over high heat, cover the bottom of a heavy skillet with peanut oil to about 1/2 inch deep.
When the oil is hot ( sizzling ) add the pieces of duck and brown it evenly on both sides. Remove duck from skillet and drain on paper towels, pour out extra fat from pan, then replace browned duck into pan. Lower temperature to medium low.
Mix the remainder of the soy sauce with the mashed canned plums, reserved plum syrup, ginger, chopped green onion, garlic, sweet sauce (if using), and salt. Pour the mixture over the browned duck pieces in the pan, cover, and let cook over slow heat for 30 minutes or until the duck is tender.
Mix together the cornstarch with 2 tablespoons plum juice and stir until smooth.
Remove the duck and thicken the sauce in the pan over low heat by gradually stirring in the cornstarch mixture. Cook until smooth and clear.
Pour the sauce over the duck and serve.
Re Chinese sweet sauce : the recipe nor book do not give any further info on the sweet sauce used, but I imagine that such substitutions could be made as an Asian based sweet duck sauce, plum sauce, or simply a tablespoon of brown sugar for each tablespoon sweet sauce.
Note: in these health conscious days I would probably not use peanut oil to brown the duck, but rather olive oil. If I did use peanut oil, I certainly would not use 1/2 cup of it, as duck is a meat which is quite full of fat to begin with. It's up to you how you'd like to brown your duck and what amount of oil to use, but I've presented the recipe as originally given in the cookbook.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1135.32 Kcal (4753 kJ)
Calories from fat	497.04 Kcal
		% Daily Value*
Total Fat	55.23g	85%
Cholesterol	476.18mg	159%
Sodium	2726.75mg	114%
Potassium	153.75mg	3%
Total Carbs	16.46g	5%
Sugars	5.3g	21%
Dietary Fiber	0.98g	4%
Protein	135.72g	271%
Vitamin C	11.4mg	19%
Iron	9.9mg	55%
Calcium	60.6mg	6%

Amount Per 100 g
Calories	196.72 Kcal (824 kJ)
Calories from fat	86.12 Kcal
		% Daily Value*
Total Fat	9.57g	85%
Cholesterol	82.51mg	159%
Sodium	472.46mg	114%
Potassium	26.64mg	3%
Total Carbs	2.85g	5%
Sugars	0.92g	21%
Dietary Fiber	0.17g	4%
Protein	23.52g	271%
Vitamin C	2mg	19%
Iron	1.7mg	55%
Calcium	10.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

27.1

Points
28

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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