John Torode's duck with plum sauce
John Torode is in the kitchen with a recipe for an authentic Chinese meal that’s easy to create at home - Chinese duck with plum sauce and noodles.
Holly and Phillip master the art of noodle pulling
Serves: 4
Ingredients
For the plum sauce
2 tins of plums, drained1 shallot, peeled and diced10ml vegetable oilA thumb of ginger (grated)1 clove of garlic, crushed60ml white vinegarSpices: Pinch of each black pepper, cinnamon and cloves1tsp Chinese five spice½ tsp sugar
For the duck
4 duck breasts, trimmed80g self-raising flour2 tsp of black peppercorns2 tsp salt flakes150ml vegetable oil
To serve: pak choi, spring onions, bean sprouts
Method
For the plum sauce
Put the oil and the shallots into the saucepan and cook for a couple of minutes of a high heat, add the garlic and ginger, cook a little, add the spices and cook for 30 seconds to toast, add the vinegar and stand back, now add the plums and give a good stir.
Bring to the boil and cook for 5 minutes and then mash with fork, bring to the boil again and cook to a sauce consistency.
For the duck
Steam two duck breasts in a conventional steamer for 8 minutes.
Take the salt and the peppercorns and grind together in a mortar and pestle then add to the flour.
Slice the steamed duck breasts and two raw duck breasts long ways.
Put the sliced duck in a large mixing bowl and throw over the seasoned flour mixture then give it all a good rumble to coat.
Heat a large fry pan or wok with half the oil, when the oil is shimmering add half the floured duck, dropping each piece in separately. Leave to cook and fry and sizzle for a minute and then turn, repeat twice, keeping the oil hot.
To serve
Once the duck is cooked remove from the pan and drain off the excess oil. Drop the pak choi, spring onions and bean sprouts into the pan. As they start to wilt add a spoon of the plum sauce.
Serve the duck with the plum sauce and noodles on the side.