Steamed Duck Stuffed with Pickled Plums

Ingredients

1 whole duck
2 tablespoons Pat Chun Dark Soy Sauce
2 teaspoons corn starch

Stuffing:
150g Pat Chun Pickled Plums, mashed
150g rock sugar
1 tablespoon Chinese rice wine
2^1/2 teaspoons Pat Chun Bean Sauce
1 clove garlic, chopped
2 slices ginger, chopped

Preparation

Blanch duck in boiling water. Hang dry.
Coat entire duck with Pat Chun Dark Soy Sauce.
Lightly fry duck in 2 tablespoons of oil and 2 slices of ginger.
Remove duck from frying pan. Combine ingredients for stuffing and mix well. Put stuffing into duck. Steam for 1^1/2 hours.
To make gravy, collect run off juices. Skim off fat and thicken by adding corn starch.
Chop duck into bite size pieces. Pour gravy over duck. Serve.

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