Soooo...plum sauce!
This beautiful meal was based around Stephanie's plum sauce which I just knew had to be used in Peking duck parcels. The sauce was made a week ago but had to be left to mature so I have been dying for today to arrive!
I decided it would be prudent to third the recipe as two litres of plum sauce was likely to last us a lot longer than I was comfortable having to store it in my fridge. Only having a small amount of white wine vinegar on hand I thought it would also be a good idea to top up with a plum vinegar I had bought from the Asian grocer. Unfortunately the plum vinegar has a very strong and quite unusual taste and the final result just didn't taste quite right. Enter a few good handfuls of coconut sugar, a squeeze of vanilla paste and a decent splash of lemon juice and the flavour was absolutely perfect.
Move forward one week and it was Peking duck time! Yesterday morning started with the creation of a lovely little orange and carrot salad which was to be the healthy element of our special dinner. The salad was followed by the assembly of mandarin pancakes which are generally not a big deal to put together. Unfortunately I had something of a brain fade and decided to stack the raw pancakes on top of one another which of course stuck together in the most annoying way. I have made these so many times before and I have no idea what made me think that stacking them while raw would be a good idea. Fortunately only a couple of them had to be re-rolled so the disaster was not a major one.
After the pancakes were made it was duck time! I rubbed the duck with a mix of Chinese 5-spice and salt and cooked it in a very hot oven, turning it regularly. Once it was cooked I had my lovely family helping to shred the meat from the bones which meant that in no time we were making our own little parcels filled with plum sauce, chives, cucumber, duck and even a little bit of the orange and carrot salad.
Just fabulous.
Move forward one week and it was Peking duck time! Yesterday morning started with the creation of a lovely little orange and carrot salad which was to be the healthy element of our special dinner. The salad was followed by the assembly of mandarin pancakes which are generally not a big deal to put together. Unfortunately I had something of a brain fade and decided to stack the raw pancakes on top of one another which of course stuck together in the most annoying way. I have made these so many times before and I have no idea what made me think that stacking them while raw would be a good idea. Fortunately only a couple of them had to be re-rolled so the disaster was not a major one.
After the pancakes were made it was duck time! I rubbed the duck with a mix of Chinese 5-spice and salt and cooked it in a very hot oven, turning it regularly. Once it was cooked I had my lovely family helping to shred the meat from the bones which meant that in no time we were making our own little parcels filled with plum sauce, chives, cucumber, duck and even a little bit of the orange and carrot salad.
Just fabulous.
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| Carrot and orange salad |
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