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Ingredientes
- Chinese Five Spice Powder~
- 1 T ground cinnamon
- 1 T ground cloves
- 1 T ground fennel seed
- 1 T ground Szechuan peppercorns
- 1 T ground star anise
- If you aren't counting, you can also add these spices to the mix:
- 1 t freshly ground black pepper
- 1 t ground ginger
- 1 t ground nutmeg
- 1 t ground anise seed
- Blend all ingredients together and store in an air-tight container.
- I use a coffee grinder specifically for spices or
- You can use a spice grinder
- Plum Sauce~
- 1 cup firmly packed brown sugar
- 2 T cornstarch
- 2 T dry mustard
- 1/4 t ground cloves
- 1 can (30 oz) purple plums in heavy syrup
- drained, pitted, reserving 1 cup plum liquid
- 2/3 cup pomegranate plum juice or orange juice
- In a medium saucepan, combine brown sugar, cornstarch, dry mustard and ground cloves.
- Stir in reserved plum liquid and pomegranate plum juice until smooth.
- Cook over medium-high heat until mixture boils and thickens
- Stirring constantly.
- Add whole, pitted plums.
- Cook mixture until it comes back to a boil
- Boil 2 minutes, stirring constantly
- Remove from heat and set aside to cool.
- When mixture has cooled,
- Using an immersion blender
- Blend mixture together well.
- Store in the refrigerator
- Tightly covered, up to one week.
- Serve with Peking Duck or as a
- Dipping Sauce for Egg Rolls
- Peking Duck~
- 1-Peking Duck, cleaned and rinsed
- 1 large pot, 3/4 full with boiling water
- 1/4 cup sugar
- 1/4 cup salt
- 1 T five-spice powder
- 1 cup molasses
- 2 cups hot oil, optional
- Carefully add whole duck to the large pot of boiling water
- Remove as soon as the skin changes color, 5-8 minutes
- Sprinkle the inside of the duck with sugar, salt and 5-spice powder
- Rub the skin of the duck with molasses
- Truss the duck with string and hang in an airing place for 2 hours or
- Fill an empty can (pop or beer can) half way full with water
- Set can in a 13 x 9 cake pan, or other baking pan with sides
- Position duck on top of can
- Place pan and duck in the refrigerate overnight
- Do not cover the duck
- This will dry out the skin of the duck and
- Allow the skin to become crispy
- Drain any juices that accumulate in the pan
- Preheat oven to 350
- Remove duck and pan from refrigerator
- Drain any juices that have accumulated in the bottom of the pan
- Carefully remove can from the duck
- Discard can
- Place a clean can, half full of water
- In a baking pan with sides
- Position duck on top of can
- Place pan and duck in oven
- Thinly slice the skin and meat from the duck
View Full Recipe at Turnips 2 Tangerines
