Description
This easy plum and ginger roasted duck recipe delivers crispy skin, tender meat, and a sweet-savory plum sauce.
Ingredients
Scale
For the Duck
- 1 duck, 5 lb / 2.2 kg
For the Glaze
- 1 cup plum jam
- 2 tsp ground coriander
- 1 tsp ground ginger
- 2 tsp sea salt
For the Sauce
- 2 tbsp honey
- 1 star anise
- 1 tsp ground ginger
- 28 oz canned plums (800 g), pitted and halved, syrup reserved
Instructions
- Prep the duck: Pat the duck dry inside and out. Trim excess fat and score skin lightly in a diamond pattern without piercing the meat.
- Prepare the glaze: Mix plum jam, ground coriander, ginger, and sea salt in a bowl until smooth.
- Glaze the duck: Rub half of the glaze over the duck, making sure to work it into the scored skin.
- Begin roasting: Place duck on a rack in a roasting pan. Roast at 350°F (180°C) for 1 hour.
- Render fat and reglaze: Carefully remove fat from the pan. Brush the remaining glaze over the duck.
- Finish roasting: Continue roasting another 45–60 minutes until skin is crisp and internal temperature reaches 165°F (74°C).
- Make the sauce: Combine plums, syrup, honey, ginger, and star anise in a saucepan. Simmer 10–15 minutes until thickened.
- Serve: Let the duck rest 10 minutes, carve, and serve with the plum ginger sauce.
Notes
Duck produces a lot of fat; save it for roasting potatoes.
Scoring the skin helps render fat and crisp the skin.
Canned plums create a smooth, rich sauce that pairs perfectly with roasted duck.