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Roasted Duck with Plum Sauce
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Sauce
3 tablespoons tomato sauce
1 tablespoon chili sauce
1 tablespoon plum sauce
21/2 dessertspoons sugar
1/2 teaspoon salt
2 teaspoon sesame oil
3 dessertspoons A1 steak sauce
11/2 dessertspoon Worcestershire sauce
75ml hot water
1 teaspoon cornflour (cornstarch)
Method :
Put roasted duck in a steamer over rapidly boiling water and steam for 1 hour. If preferred, duck and be steamed in the night before.
Make a cut lengthwise down breast of duck with a sharp cleaver but do not cut through.
Heat oil for deep-frying in a wok until hot. Fry duck, turning occasionally, for 15-20 minutes until skin is crisp and golden brown.
Cut duck into serving-sized pieces and arrange neatly on a dish.
Drain oil from wok, leaving a little to cook sauce. Heat oil and add combined sauce ingredients. Stir until sauce is thick. Spoon over duck and sprinkle with roasted sesame seeds. Serve hot, garnish with coriander leaves and tomatoes.
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