1 whole duck
1 teaspoon salt
½ teaspoon white pepper
1/4 teaspoon ground ginger and some sliced ginger
1½ tablespoons oil
2 cloves garlic, minced
5 shallots, thinly sliced (about ½ cup)
3 large onions, thinly sliced (about 4 cups)
6 salted plums
1½ cups plum sauce
1½ cups low sodium chicken powder
3 to 4 pieces dried orange or tangerine peel
1 tablespoon rice vinegar
Some oyster sauce and sugar.
Remove the giblet packet from the duck, rinse both the inside and outside of the duck thoroughly, and let the water drain out. You can discard the giblets or place them in the pot with the duck if you like. Pat the duck dry with a paper towel.
Combine the salt, white pepper, and ginger in a small bowl, and rub the spice mix evenly all over the duck, both outside and inside the cavity. Set aside to marinate for 30 minutes.
Heat 1½ tablespoons oil in a pressure cooker .Use bake mode using chicken mode. Sear the duck on both sides until lightly browned and transfer the duck to a plate.
Add the garlic, shallots, and onions to the pot where you seared the duck. Fry for 3-5 minutes, until softened.
Use your hands or a fork to smash the salted plums, and add them to the pot. The plums should be pitted, but it is also okay to just add the pits and pick them out before serving.
Also stir in the plum sauce, chicken stock, dried citrus peels, and vinegar. Mix well over medium heat and bring to a simmer. Theb close cover and switch to duck mode and start kpt 30 minutes
Adjust taste to ur liking.
