Ingredients

1 duck, 12 pickled plums in salty water, 2 tablespoons (30ml) of jujube sauce, 2 slices of sugar, 1 piece of ginger (about 20g), 5g of shredded red pepper, 5g of shredded scallion, 2 tablespoons (30ml) of oil

Methods

Buy a live duck from market and ask a store to butcher it for you (or just buy the processed chilled (or just buy processed chilled ducks). After buying the duck home, remove the claws and rump, rinse it well with water repeatedly, and then sew up the broken open rump with thick thread.

Salted water pickled plums remove the pits, pulp cut into pieces. Sliced sugar is also cut into pieces. Cut half of the ginger (10g) into large pieces, and the other half (10g) into pieces the size of the sugar granules. Mix the plums, sugar and ginger into the dressing.

Boil the water in a large saucepan over high heat. Boil the duck for 6 minutes, remove from the pan, drain off excess water, and rub the skin of the duck with an even layer of the sauce while it is still hot.

Pour oil (2 teaspoons, 10 ml) into a frying pan and heat to 70%. Add two slices of ginger and sauté until the skin of the duck turns golden brown, then remove from the pan.

Remove the threads from the cavity, stuff 2/3 of the seasoning into the cavity, and sew the cavity back together.

Pour the remaining oil (20ml) into a frying pan, heat over high heat until 70% hot, add the remaining ginger and the duck stuffed with the seasoning, then add 500ml of cold boiled water and pour in the rest of the seasoning, bring to the boil over high heat, then turn down the heat to medium-low and simmer, covered, for 50 minutes or until the sauce

is reduced to a simmer.

Cut the stewed duck into cubes and put them on a plate, drizzle with the soup, garnish with shredded red pepper and scallions.