homemade plum sauce

Pulled Duck with Sririacha plum sauce - The easiest way to make, slow-cooked, fall apart duck with crispy skin.

Pulled Duck with Plum Sriracha Sauce

duck (approx. 2.4kg in weight. Innards removed.)

tsp salt

tsp black pepper

vegetable oil

onion

tsp minced ginger

garlic (minced)

plums

tbsp dark soy sauce

tbsp honey

Chinese rice vinegar

tbsp sriracha

Preheat the oven to 150C/300F. Take a large roasting tin and place a wire rack inside.

Pat the duck down with some kitchen paper to ensure the skin is dry.

Score the skin of the duck in a criss-cross pattern (breast side) with a sharp knife. Be sure not to pierce the flesh.

Place the duck - breast side up - on the rack in the roasting tin.

Season with salt and pepper, and place in the oven for 3 hours 30 minutes. Turn the duck over every hour (I use a clean kitchen towel in each hand to turn the duck over).

Whilst the duck is in the oven, make the plum sriracha sauce.

Heat the oil in a medium sized sauce pan.

Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so.

Add in the ginger and garlic and cook for a further minute.

Add in the rest of the ingredients, turn up the heat and bring to a gentle bubble. Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Give it a stir every so often.

After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. I like to give it just a few pulses so the sauce still has some texture. Leave to one side.

After the duck has cooked for 3 hours 50 minutes, take it out of the oven and turn the oven temperature up to 190C/375F.

Turn the duck so that it&#x27;s breast-side-up again and brush 2 tbsps of the plum sriracha sauce all over the top of the duck (including the legs).

Place back in the oven for 10 minutes until the glaze has gone dark brown and caramelised.

Take the duck out of the oven. Leave to rest for 10 minutes, then place on a large plate and shred all the meat using two forks.

Serve immediately with some of the plum sriracha sauce. I also like to serve it will some rice and greens.

This Crispy Duck with homemade spicy plum sauce is so easy to cook, and so tasty, you'll wonder why you don't cook duck more often!

Full printable recipe here: https://www.kitchensanctuary.com/easy-homemade-crispy-duck/ 

Ingredients:
Crispy Duck:
1 duck approx. 2.4kg in weight. Innards removed.
1/2 tsp salt
1/2 tsp freshly ground black pepper

Spicy plum Sauce:
1 tbsp vegetable oil
1 red onion peeled and chopped
1 thumb-sized piece of ginger peeled and chopped finely
4 cloves garlic peeled and chopped/crushed
600 g ripe plums de-stoned and cut into small (1 cm pieces) - no need to take the skin off
6 tbsp dark soy sauce
4 tbsp honey
1 tbsp Chinese rice vinegar (if you don't have any you can use white wine vinegar)
4 tbsp Sriracha

#recipe #fakeaway #betterthantakeout

Easy Homemade Crispy Duck & Pancakes | Perfect for Chinese New Year!

Make your own canned plum sauce for recipes and as a condiment on meats and Asian dishes. It's super easy, tastes delicious, and make a fun gift.

Spicy Plum Sauce Recipe for Canning

onion (about 1 medium)

brown sugar

white sugar

dry mustard

dry (ground ginger)

salt

garlic (minced, about 2 teaspoons)

red pepper flakes (or

cinnamon

cider vinegar

Chop plums in a food processor and transfer to a large heavy-bottomed pot (it should equal 8 cups chopped plums). Chop onions in processor and add them to the plums.

Combine the remaining ingredients with plums and onions, bring to a boil and then reduce heat. Cook until thickened, about an hour.

For a smooth sauce, puree with an immersion blender right in the pot (optional if you'd like a chunkier sauce, though it helps speed the cooking time) and continue cooking for another hour, or until the sauce reaches the desired thickness.

Ladle sauce into hot jars, leaving 1/4-inch headspace. Attach lids and rings. Process 20 minutes in a boiling-water canner. Turn off heat, remove lid and let jars sit in canner to cool for 5 minutes. Remove to a cloth to cool completely.

Test lids, label jars, store and use within a year to 18 months.

So I was uneasy with it all night. This morning I got up and opened every jar and measured. I had 23 cups with the added ingredients. So I added another round of the ingredients and put it back on the burner and cooked it down a bit. It is thicker and tastes more like last year. I am processing them all again now. Allot of lids and time wasted but I wanted the plum sauce. I don’t think I will make this error again!!! 
Thank you for responding. 
Stacey

I made a double batch. The only thing is after running it throughout the good processor I weight it - 16#. After making this I realized it should have been 16 cups of plums. I am concerned about the acid ratio. What are your thoughts?

About to make this today. I made it last year and loved it. Made great gifts too!

When I tasted the plum sauce before canning it I didn’t care for the flavor. It tasted more like a sweet and sour sauce than a plum sauce, very heavy on the sour. HOWEVER, after canning the sauce the flavors mellowed and I really liked it.  So this is a reminder that flavors change a bit after canning! We've used the plum sauce with egg rolls and as a dip for grilled chicken.  I'm looking forward to using it in other ways like in a stir fry or with pork tenderloin.  Thanks for the yummy recipe, Jami!  Since we have a plum tree, I think I'll be making this every year.

This tasted so yummy! I’m glad I tried it out. But I’m not a super experienced cook. Do you have any recipes or ways that you like to use this plum sauce? 
I’m trying it as a marinade with chicken tonight.

I have a question regarding the use of fresh peppers, I have a lot of peppers and figured I'd add those to the jam, will that cause any health issues?  I'm planning on adding a few peppers to add some heat to sweet of the plums.

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Pulled Duck with Plum Sriracha Sauc...

Spicy Plum Sauce Recipe for Canning

Top 2 homemade plum sauce recipes from across the web

The most viewed homemade plum sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pulled Duck with Plum Sriracha Sauc...

Spicy Plum Sauce Recipe for Canning

The most viewed homemade plum sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine