This dish is essentially a deconstructed version of the classic Chinese dish, Peking duck, but without the pancakes. The hero ingredient in this dish is the sweet plum sauce, a great grocery store cheat, which is made by simmering plums with sugar, vinegar, soy sauce, and a hint of ginger. The duck is then cooked until it’s crisp and served in lettuce cups with the plum sauce drizzled on top.
1 x whole duck
2 tbsp duck fat
2 tsp salt
1 tsp Chinese 5 spice
½ tsp ground white pepper
For the glaze:
6 tbsp honey
2 tbsp light soy sauce
2 tbsp dark soy sauce
100ml water
For the sweet plum sauce:
10 plums, de-stoned and roughly chopped
6 tbsp light brown sugar
3 tbsp rice wine vinegar
2 tbsp light soy sauce
1 inch piece of ginger, finely grated
1 red chilli, finely diced
To serve:
Little gem lettuce leaves, separated into ‘cups’
3 spring onions, shredded
1 cucumber, deseeded and julienned