PULLED WILD GOOSE WITH PLUM SRIRACHA SAUCE PASTRIES
COOK TIME
4 hours
The easiest way to make, slow-cooked, fall apart duck with crispy skin.(We used wild goose which did not have the skin on, stuffed with pork fat rashers )
Serves: 5-6
Duck:
1 duck(we used 6 stuffed goose breasts), approx. 2.4kg in weight. Innards removed.
Salt and pepper
1 tablespoon sriracha
Plum Sriracha sauce – mix the following:
1 red onion, peeled and chopped
1 thumb-sized piece of ginger, peeled and chopped finely
4 cloves garlic, peeled and chopped/crushed
600 g ripe plums, de-stoned and cut into small (1 cm pieces) – no need to take the skin off
6 tablespoons soy sauce
4 tablespoons honey
1 tablespoon Chinese rice vinegar (if you don’t have any you can use white wine vinegar)
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