Make duck in plum sauce, it’s delicious. You need to find plum sauce however, which in Europe can be found in asian/chinese shops. I use the brand Mee chum (the sweet kind, there is also a spicy kind I believe). I’m sure there are plenty of others.
The basic recipe is as follows.
Clean the duck and let it marinate in salty soy sauce for an hour. Dry the duck with paper towels (otherwise there will be too much soy sauce in the sauce).
Heat oil, braise the duck on all sides together with two chopped onions, two cloves of garlic. Add four table spoons of plum sauce, a few spoons of vinegar and a few table spoons of sugar.
Keep the duck heated, the fat of the duck should melt and start to ‘float’ on the sauce. You can skim the excess fat off the sauce if you want. Take care that the bottom of the casserole/cooking pan should not get charcoaled, so stir regularly. Add a few table spoons of water.
Let it simmer for 1 to 1.5 hours, turn the duck regularly. Taste the sauce in between, if you find it too sour, add sugar, if too sweet, add vinegar (it should be sour-sweet). You can also add a bit of water if the sauce gets too thick and starts to burn.
Take the duck out of the casserole and cut it in pieces. Let the sauce thicken on fairly full fire, while stirring all the while. Put the pieces of duck back in the pan and serve with rice and vegetables.