Duck dish Pan sprinkle soy source plum sauce for the weekend

-4 duck thigh or breast of duck

-2 teaspoons regular (Navigator, there in the five spice)

-1 tablespoon minced shallot soup

-crispy fried flour soup 2 tablespoons

-Plum Sauce or 7-8 plums

-1 branch of ginger

-100 g sugar

-Five spice Powder

How to do:

Duck thigh or breast of duck used white wine washed, dry discharge, marinated with minced onion, salt and pepper penetrate the airtight to 2 hours for the permeability of spice.

Place the duck breast or thigh on plate, bearing the cleaning water 1 hour to duck meat cooked soft, empty the water out of the bowl, remove the duck and frequently spend clinging on the skin of duck, crispy fried flour use 1 coat of thin layers of duck skin, bring FRY on hot oil for Golden ducks, then remove, drain.

Make the sauce: cut washed Plums, for oil to pan to heat, hash and star anise for aromatic, for plums into the stir-fry.

Chopped ginger, add a little sugar, drop into the plum pot with less water.

Then for sugar, coconut water and the water cleaning, boil to cook loads duck low heat until plums are soft and cooked small ragged.

For the next lemon juice and honey, flavor.

Use a little cornstarch diluted sprinkle soy source loads pans, island sanh match fever when the ducks were fried in blended flame lined Duck thighs off the plate using hot with steamed rice.

Display pan duck meat to the disc and then sprinkle soy source special plum sauce and quánh fragrance up!=