Shuin Mui Ngap (Braised Duck with Sour Plums)
Known as one of the “four heroes” of the Chinese table, ducks typically signify felicity and fidelity. Pricier than chickens, in the old days they were usually reserved for special occasions and festive banquets. To bring this bird to the modern festive table, this classic braised duck dish or Shuin Mui Ngap from Guangdong is perked up with pickled garlic to lend it an invigorating sharpness and to balance the rich meatiness.
Note: This dish tastes better when it’s kept overnight and served the next day as the flavors would have developed and become more pronounced. Sour plum sauce, pickled garlic and sour plums are sold in most Chinese grocery stores and major supermarkets. This recipe was first published in Flavours magazine.
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