Roast duck with plums and star anise
Serves 4
Easy
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+ resting
With crispy skin and melt-in-the-mouth duck served with rich plums, this recipe with star anise makes for a perfect Sunday roast
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- 1 whole duckaround 1.75kg
- sea salt
- 8 ripe but firm plumshalved
- 1 red onioncut into slim wedges
- a glass red wine
- 200ml chicken stock
- 2 star anise
- 2 cinnamon sticks
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Heat the oven to 160C/fan 140C/gas 3. Pull any fat from the duck cavity and trim off the excess. Sit the duck on a rack over a roasting tin. Sprinkle salt all over the skin, then roast for 1½ hours.
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Remove the rack and pour away the duck fat (save for roasting potatoes, if you like).
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Put the plums, red onion, red wine, chicken stock, star anise and cinnamon in the roasting tin and add the duck back in among them.
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Cook for another 1¼ hours. Rest the duck for 20 minutes before carving and serving with the plums and pan sauces.
