plum sauce

Don't call the Chinese takeaway for crispy duck with pancakes – our recipe is so easy to make and it's healthier, too. Serve with a classic plum sauce

Crispy duck pancakes

½ cucumber,cut into thin matchsticks

spring onions,shredded

tbsp honey

tsp Chinese five-spice powder

duck breasts(about 170 grams each)

plums,halved and stoned

agave syrup

soy sauce

½ tsp Chinese five-spice powder

plain flour

rapeseed oil,for brushing

The duck Heat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.

Plum sauce While the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">stick blender</a>, blend until smooth.

Pancakes While the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.

To serve Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.

For best results, use a Pekin breed duck. Maltose syrup can be found in most Chinese supermarkets. If you can't find it, honey can be used in its place. To handle maltose, keep your hands and measuring equipment wet at...

Peking Duck with Mandarin Pancakes and Plum Sauce Recipe

For the Duck:

duck,

maltose syrup

salt

baking powder

For the Mandarin Pancakes

(10 ounces) all-purpose flour

(about 5 ounces) boling water

sesame oil

For the Plum Sauce:

sugar

white vinegar

Italian prune plums

ginger

Chinese chili garlic sauce

To Serve:

scallions,

cucumber,

For the Duck: Dry duck carefully with paper towels and place on wire rack set in foil-lined rimmed baking sheet. Using fingers or dull handle of a wooden spoon, carefully separate skin from breast meat by inserting fingers through bottom of breasts and slowly working your way up. Be careful not to tear skin. Combine maltose and soy sauce with 1 tablespoon water in small microwave-safe bowl. Microwave on high until maltose is softened, about 20 seconds. Stir together mixture with spoon until homogeneous. Spoon mixture over duck and rub over entire surface, making sure to coat all exposed skin. Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, at least 12 and up to 36 hours until surface is completely dry with leathery appearance.

Adjust rack to lowest position and preheat oven to 350°F. Bring 4 quarts water to a rolling boil in a large stockpot. Place duck on wire rack set in sink. Pour half of boiling water over top surface of duck, making sure to cover skin evenly. Flip duck and pour remaining boiling water over second side. Allow duck to dry 5 minutes.

Stand duck vertically by inserting beer can into cavity and place on wire rack set in rimmed baking sheet. You may need to break or remove the duck's tail to get it to stand. Roast, rotating after 30 minutes until skin is a deep mahogany, about 1 hour. Reduce heat to 250 and continue roasting until fat stops dripping from cavity, about 30 minutes longer. Carefully remove duck from beer can and transfer to cutting board. Allow to rest 10 minutes before carving.

For the Pancakes: Combine flour and boiling water in medium bowl and stir with wooden spoon until shaggy dough forms. Turn out on floured countertop and knead until dough is smooth and elastic, about 5 minutes. Cut dough into 24 even pieces about 1 tablespoon each. Cover with damp towel.

On floured surface, roll one piece of dough into three-inch circle. Repeat with second ball. Using pastry brush, coat top of first ball with thin film of sesame oil. Place second ball on top of first. Roll balls together into 8 to 10-inch circle (the thinner the better). Preheat heavy-bottomed 12-inch cast iron or non-stick griddle pan or skillet over medium-high heat until hot. Place pancakes on griddle and cook until lightly browned in spots on first side, about 1 minute. Flip and repeat on second sides, about 30 seconds longer. Transfer to plate lined with clean kitchen towel and carefully peel pancakes apart. Fold towel over cooked pancakes to keep warm and repeat with remaining dough balls.

For the Plum Sauce: combine sugar with 1 tablespoon water in heavy-bottomed 2-quart saucepot. Melt over high heat and continue to cook, gently swirling pan, until sugar is deep golden brown, about 3 minutes. Immediately add all of vinegar in one go (sugar will bubble rapidly) and cook until sugar redissolves, about 1 minute.add plums, soy sauce, ginger, and chili garlic sauce, reduce heat to medium low, and cook, mashing plums with back of wooden spoon until plums are completely broken down, about 10 minutes. Blend sauce with immersion blender or in standing blender until smooth. Transfer to small bowl to serve.

To Serve: Carve duck, making sure to remove all skin, including skin on the back and legs. Spread one pancake with sauce, top with cucumber and scallion, and add duck meat and skin sparingly, arranging all ingredients in a vertical line through center of pancake. Fold up bottom quarter of pancake to center, then roll pancake, enclosing ingredients. Eat immediately.

Use this popular and versatile Chinese Plum Sauce as a dipping sauce for for everything from wontons, egg rolls, spring rolls, dumplings, roasted duck, fish, chicken, shrimp, or with noodles and rice.  Use it to baste your meats before grilling or as a glaze for baked poultry and pork.  

Authentic Chinese Plum Sauce

plums,

Garnet yam (i.e., orange flesh)

onion

apple cider vinegar

brown sugar

honey

garlic

sea salt

For the Spice Mixture (highly recommended

2-3 inch piece cinnamon stick

star anise

cloves

sichuan peppercorns ((NOT the same thing

fennel seeds

Chinese Five Spice Powder

Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. &nbsp;Reduce the heat to medium-low and simmer uncovered for&nbsp;30 minutes. &nbsp;Use an immersion blender or transfer to a blender to puree until smooth (then return to pot). &nbsp;

Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. &nbsp;Be careful not to scorch the spices or they will taste bitter. &nbsp;Let the spices cool and then place the whole spices in a piece of cheesecloth&nbsp;tied shut with string or in a tea sachet. &nbsp;Do the same if using store-bought ground five spice powder.&nbsp;

&nbsp;Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. &nbsp;Discard the spice packet. &nbsp;Let the sauce cool. &nbsp;Store in the fridge in an airtight non-reactive container. &nbsp;Will keep for up to 2 weeks.

CANNING INSTRUCTIONS: &nbsp;Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. &nbsp;Turn off the heat and let sit for 5 minutes. &nbsp;Remove the jars and let sit undisturbed for 24 hours then check the seals. &nbsp;Will keep in a dark, cool place for at least a year.

These mini chicken meatloaves are perfect for the after-school munchies. You can also slice the meatloaf and serve it cold in sandwiches.

Mini chicken meatloaves with plum sauce

Olive oil spray

chicken mince

(1 cup) fresh white breadcrumbs (made from day-old bread)

carrot, peeled, shredded

shallots, trimmed, thinly sliced

tsp Chinese five spice

Mixed salad leaves,

Plum and soy pork skewers

pork fillet,

(60 milliliters) plum sauce

salt soy sauce

tsp sesame oil

vermicelli noodles

tsp sesame oil, extra

snow pea sprouts,

A delicate blend of sugar and spice carmelises to create a sticky, finger-licking meal.

Spicy pork spare ribs

milliliters (1/2 cup) honey

tomato sauce

milliliters (1/4 cup) soy sauce

hoisin sauce

garlic cloves, crushed

tsp finely grated fresh ginger

olive oil

1-1 1/2 tsp chilli powder

(about 1.2kg) pork spare rib rashes

Vegetable oil,

jasmine

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This amazing vegetarian curry spices up both your spuds and your tastebuds.

Spicy Indian potato & spinach curry

potatoes

red onion, halved,

red chilli, deseeded, finely chopped

tsp garam masala

tsp cumin

tomatoes

baby spinach leaves

(1/3 cup) low-fat natural yoghurt

coriander

Cut down on washing up with a stir-fry that leaves your knife and chopping board clean.

Sweet plum chicken & cashew stir-fry

peanut oil

chicken stir-fry strips

pkts Fresh Julienne Vegetables

(1/3 cup) SPC Plum Sauce

(1/2 cup) Sunbeam Dry Roasted Cashews

white rice,

Serve this easy Plum &amp; Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. The sweet plum and ginger glaze accentuates the gamy taste of duck and makes for a wonderfully crispy skin. Pat dry the duck's skin before baking for best results.&nbsp;

Easy Plum and Ginger Roasted Duck

duck (5 lb - 2.2kg)

plum jam

tsp coriander

tsp sea salt

oz canned plums (800 g, pitted and cut in half, syrup reserved)

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.

In a medium saucepan, combine honey, star anise, ground ginger, 1 1/2 cups reserved plum syrup and 1/2 cup water. Bring to a boil, reduce heat and simmer for about 10 to 15 minutes.&nbsp;

Add plums and cook for 10 additional minutes. Turn off the heat and set aside, keeping it warm.

For the sauce

&nbsp;In a medium bowl, whisk together jam, ground coriander, ground ginger, sea salt and just enough water to make the glaze spreadable (around 2 to 3 tsp should be enough). Set aside.

30 minutes before the duck is cooked through, take it out of the oven and pause timer. Brush with glaze (if you don't have a brush, simply use a spoon). Put it back in the oven for 10 minutes, without foil.&nbsp;

Take it out of the oven again, and brush with glaze. Put it back in the oven for 15 minutes or until duck is cooked through and juices run clear. If duck starts to become too brown, cover loosely with foil.

Remove duck from roasting pan, cover with foil and let it rest in a warm place for 15 minutes (don't skip this step!). Cut into pieces and serve with plum sauce. Serving suggestion: this cranberry and pistachio rice and/or mashed potatoes.

For the glaze

Children and adults will love these pork chipolatas in a sweet hoisin sauce - delicious eaten warm or cold

Sticky hoisin sausages

tbsp clear honey

tsp wholegrain mustard

tbsp sesame seed

cocktail sausages

Heat oven to 190C/170C fan/gas 5. Mix the hoisin sauce, honey, mustard and sesame seeds. Add the sausages, tossing well to coat them.

Line a baking tray with foil and arrange the sausages on it, spaced apart. Smooth any remaining glaze on top of the sausages to make them extra sticky. Bake for 20-25 mins until golden. Pack in a container, or wrap in foil, with some cocktail sticks.

Corn fried rice forms a tasty base for the star of your low fat dish - beef steak with plum sauce. Chilli adds a bit of spice.

Wok-seared chilli plum steaks with corn fried rice

24.40 gm oyster sauce

ginger,

garlic clove, crushed

beef

vegetable oil

baby pak choy, shredded

punnet fresh baby corn, thinly sliced diagonally

packet 2 1/2 minutes white long-grain rice

green onions, thinly sliced diagonally, plus extra to serve

20.00 ml shao hsing (Chinese cooking wine)

By reader request, these Moo Shu Veggie Rolls are my take on a take-out favorite, with not only homemade Plum Sauce but oil-free wraps as well.

Moo Shu Veggie Rolls

potato

lb plums

maple syrup

Tbs low-sodium soy sauce

Tbs minced ginger

tsp minced garlic

tsp 5 spice powder

cinnamon

green onions

poblano pepper,

red bell pepper,

carrots

shiitake mushrooms,

garlic,

cabbage,

Prepare the Wraps (if using) according to the recipe

Wash and cut the plums into quarters, discarding the pits

Add plums and the remaining sauce ingredients to a saucepan

Heat to just boiling and reduce to simmer

Simmer 15-20 minutes, remove the cinnamon stick, and then blend until smooth

Plum Sauce

Heat a non-stick pan or wok on med-high heat

Add minced onion, peppers, and carrots and stir until softened

Add mushrooms, garlic, ginger, and soy sauce - stir until softened

Add cabbage and plum sauce - stir just till cabbage starts to wilt 

Add stir fry to wraps, roll like a burrito, and drizzle or dip with plum sauce

Stir Fry

I doubt that the flavour would be the same. Plums would give a much lighter flavour.

The Plum Sauce is scrumptious!  The wraps were intriguing, very good, with surprising ingredients.  After making and devouring 6 Moo Shu (yes, I did!), I'm hooked.  But I think instead of wraps I'll put some steamed sweet potato slices in my fave flat  bowl, add the veggies, and delectable sauce, for a wonderful MOO SHU BOWL!!! I imagine some fragrant Jasmine Rice would would be delicious, too.  Love the simplicity of bowls, made from whatever is in fridge!  Sadly, there were no left over Moo Shu veggies today - so I'll be sure to double the recipe next time.  Thanks for another winna in the winners circle, Chuck!

Your method is simple and easy to do. I followed your instructions and I was successful. Thank you for your helpful sharing. Hope you will have more good articles like this one.

I like to lightly steam the big outer leaves of the cabbage to use as wraps for this.

Try this tasty sauce as an accompaniment to a Chinese banquet or serve with a roast for an exotic twist. This sauce would also make an excellent gift for the foodie in your family.

Chinese five spice plum sauce

red onion, finely chopped

20.00 ml fresh ginger, finely grated

water

lemon juice

tsp chilli flakes

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What's Christmas without a tasty pork dish fringed with crackling?

Top 18 plum sauce recipes from across the web

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

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Top 18 plum sauce recipes from across the web

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

Top Tags

Crispy duck pancakes

Peking Duck with Mandarin Pancakes ...

Authentic Chinese Plum Sauce

Mini chicken meatloaves with plum s...

Plum and soy pork skewers

Spicy pork spare ribs

Spicy Indian potato & spinach curry

Sweet plum chicken & cashew stir-fr...

Easy Plum and Ginger Roasted Duck

Sticky hoisin sausages

Wok-seared chilli plum steaks with ...

Moo Shu Veggie Rolls

Chinese five spice plum sauce

Brined pork belly with farro salad ...

Duck in plum sauce (Chinese-style)

Jungle bones

Spicy Plum Sauce Recipe for Canning

Plum Sauce for Duck

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