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Ingredients
- duck 1 whole, around 1.75kg
- sea salt
- plums 8 ripe but firm, halved
- red onion 1, cut into slim wedges
- red wine a glass
- chicken stock 200ml
- star anise 2
- cinnamon sticks 2
Method
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Step 1
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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Step 2
Remove the rack and pour away the duck fat (save for roasting potatoes, if you like).
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Step 3
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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Step 4
Cook for another 1¼ hours. Rest the duck for 20 minutes before carving and serving with the plums and pan sauces.
