chinatown duck rice with sticky plums

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Cooking receipe to make chinatown duck rice with sticky plums under category General Recipes. You may find some video clips related to this receipe below.

chinatown duck rice with sticky plums

1gressingham duck (whole)

sunflower oil for deepfrying

4 cups Thai (jasmine) rice

spring onions chopped to serve (optional)

for braising the duck:

1 litre chicken stock

6 shallots chopped

500ml dark soy sauce

400ml rice wine

3 tbsp honey

2 tsp salt

2 cinnamon sticks snapped

4 star anise

1 strip orange peel

for the plums:

1 red onion half finely chopped the other half quartered lengthways and separated into petals

2 cloves garlic chopped

3cm fresh ginger grated

3 long mild red chillies roughly chopped

4 plums quartered half chopped

1 tbsp redcurrant jelly

1 tbsp rice vinegar

8 oriental semidried or preserved plums (not prunes) available from oriental stores

100m1 braised duck gravy (qv below)

Start by braising the duck the day before: submerge the duck in boiling water for about 3 minutes then strain. Next mix together all braising ingredients in a large casseroletype pan in which the duck will fit snugly (something oval is ideal) then put the duck into it upside down (the liquid should almost cover it) cover and gently braise on a very slow bubble for about 11/2 hours. (if you are using a ceramic pot do this in the oven.) Carefully lift out the bird the handle of a wooden spoon slipped inside is the slickest way drain off the liquid and hang it up on a meat hook or prop upright in a cool place to dry overnight. Keep the braising liquid.

Next day when ready to serve: put the rice on to cook.

While it is cooking gently deepfry the whole bird (or in quarters if it won

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