Roast Duck with Umeboshi Plum Sauce

Enjoy duck with a refreshing Japanese-style sauce.

Recipe By: motoko (https://cookbuzz.com/kitchen/466)
Serves 5-6 Cook: 25 min

Ingredients

Duck breast fillets 3 (510g-580g)
Soy sauce 4 tbsp
Vinegar 2 tbsp
Sake 2 tbsp
Pickled plum (umeboshi) 2 tbsp
Garlic (crushed) 2 tsp
Ginger (grated) 2 tsp
Chives as required
Watercress as required

Method

1
Remove excess skin from the duck and lightly score the skin every 1.5cm. Rub with some salt & pepper.
2
Put the duck, skin side down in a heated frying pan (no oil required) and fry for 6 minutes until nicely browned. Turn over and fry for just 1 minute to change colour.
3
Put the duck in a preheated oven 210 ℃ and roast for 15~18 minutes.
4
Add the crushed plums, garlic and grated ginger to the seasonings and mix well.
5
Put Step 4 and the roast duck in a plastic bag to marinate.
6
Slice the duck about 5mm wide and arrange on a serving dish.
7
Heat the remaining juices to make a sauce.
8
Pour over the half the sauce on top of the duck. Add the finely chopped chives to the remaining half, pour into a jug and take both to the table. Enjoy with the watercress on the side.

Tips & Note

Beware of duck fat splashing at Step 2.
Soak the duck in the marinade for at least 1 hour at Step 4. Immerse it for half a day to make it even more delicious.

Roast Duck with Umeboshi Plum Sauce

Enjoy duck with a refreshing Japanese-style sauce.

Recipe By: motoko (https://cookbuzz.com/kitchen/466)

Serves 5-6

Cook: 25 min

Ingredients

Duck breast fillets 3 (510g-580g)
Soy sauce 4 tbsp
Vinegar 2 tbsp
Sake 2 tbsp
Pickled plum (umeboshi) 2 tbsp
Garlic (crushed) 2 tsp
Ginger (grated) 2 tsp
Chives as required
Watercress as required

Roast Duck with Umeboshi Plum Sauce

Recipe ID :2536 Posted on 23 MAR 2017

Serves 5-6

Cook 25min
views 2,564
printed 3

saved 1

Enjoy duck with a refreshing Japanese-style sauce.

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Ingredients

Print Ingredients Email Ingredients
3 (510g-580g)
4 tbsp
2 tbsp
2 tbsp
2 tbsp
2 tsp
2 tsp
as required
as required

Method

Cook
25min
1
Remove excess skin from the duck and lightly score the skin every 1.5cm. Rub with some salt & pepper.
2
Put the duck, skin side down in a heated frying pan (no oil required) and fry for 6 minutes until nicely browned. Turn over and fry for just 1 minute to change colour.
3
Put the duck in a preheated oven 210 ℃ and roast for 15~18 minutes.
4
Add the crushed plums, garlic and grated ginger to the seasonings and mix well.
5
Put Step 4 and the roast duck in a plastic bag to marinate.
6
Slice the duck about 5mm wide and arrange on a serving dish.
7
Heat the remaining juices to make a sauce.
8
Pour over the half the sauce on top of the duck. Add the finely chopped chives to the remaining half, pour into a jug and take both to the table. Enjoy with the watercress on the side.

Tips & Note

Beware of duck fat splashing at Step 2.
Soak the duck in the marinade for at least 1 hour at Step 4. Immerse it for half a day to make it even more delicious.

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Enjoy duck with a refreshing Japanese-style sauce.
Duck breast fillets, Soy sauce, Vinegar, Sake, Pickled plum (umeboshi), Garlic (crushed), Ginger (grated), Chives, Watercress
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