Duck With Plum Sauce
Ingredients
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- 4 pieces duck breast, skin-on
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1 tsp five-spice powder
- 16 ounces plums – pitted and chopped (~7.5 medium plums)
- 1/2 cup light brown sugar – packed
- 2 tbsp unseasoned rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp fresh ginger – finely minced
- 2 cloves garlic – finely minced
- 1 pod star anise
- 1 stick cinnamon stick
- 1/4 tsp red pepper flakes
- 1/2 cup water
- 2 tsp cornstarch
- 2 tsp water – cold (for slurry)
- scallions – thinly sliced (for serving)
Instructions
1. Pat the duck breasts dry. Score the skin in a shallow crosshatch without cutting into the meat. Season all over with the kosher salt, black pepper, and five-spice powder; let sit at room temperature while you start the sauce, about 15 minutes.
2. For the plum sauce, combine the plums, light brown sugar, unseasoned rice vinegar, light soy sauce, Shaoxing wine, fresh ginger, garlic, star anise, cinnamon stick, red pepper flakes, and 0.5 cup water in a medium saucepan. Bring to a simmer over medium heat, then cook gently, stirring occasionally, until the plums break down and the mixture thickens slightly, 15–20 minutes.
3. Remove and discard the star anise and cinnamon stick. Mash the sauce with a spoon for a rustic texture or blend smooth. Return to low heat. Stir the cornstarch with 2 tsp cold water to make a slurry, then whisk it into the sauce and simmer until glossy and lightly thickened, 1–2 minutes. Keep warm on low.
4. Set a large, cold skillet over medium-low heat. Place the seasoned duck breasts skin side down in the dry pan and cook slowly to render fat and crisp the skin, 8–12 minutes, spooning off excess fat as needed, until the skin is deep golden and crisp.
5. Flip the duck and cook on the second side until medium-rare, 3–5 minutes more (internal temperature 130–135°F) or to your preferred doneness. Transfer to a cutting board and rest for 5 minutes.
6. Slice the duck crosswise. Spoon the warm plum sauce over or alongside and finish with the scallions. Serve immediately.
Duck With Plum Sauce pairs the rich, succulent meat and crisped skin of duck with a glossy, sweet-tart plum sauce fragrant with ginger and warm spices. The sauce’s balance of fruit, vinegar, and subtle heat cuts through the duck’s richness, creating a harmonious contrast of textures and flavors. It plates beautifully, with rosy slices of duck fanned over a pool of shining sauce and a fresh, oniony lift from scallions.
Rooted in Cantonese kitchens, plum sauce (suan mei jiang) is a long-standing condiment for roast and barbecued meats, especially duck. Traditional versions draw on preserved plums and gentle aromatics, a profile that spread widely through Chinese restaurants abroad where fresh-plum adaptations became popular when fruit is in season. Today, the pairing is a hallmark on many banquet and restaurant menus, bridging classic technique with approachable home cooking.