This Duck with Plum Sauce recipe is cooked to perfection – nice and pink just as I like it, and really tender of course. I like duck especially Barbary, as they are nice and large. There are many recipes for duck, including using orange sauce, and other flavours, but this is a lovely idea if you have a sweet tooth.
Don’t be put off by things you’ve heard about duck being a really fatty meat – you can easily remove it all. It really is a lovely tasting meat. Not many people know how to cook duck properly, some think that you have to slow cook it for a long time, but I think it’s all about the recipe, the sauces or flavours and what are you going to do with it. We have to hand it to the Chinese people – they certainly know how to cook it well. Last time I had a fabulous duck dish served to me was in Hong Kong when I visited my son – it was wonderfully sticky and delicious.
I don’t think I could ever make the duck the way the Chinese do – some of you know that I have chickens, but I also used to have ducks roaming around in the garden, they are a bit messy, but they produce wonderful eggs.
So – let me show you how I cook this dish: