Roast Duck with Plum Sauce Recipe

Roast duck with plums and star anise

  • serves 4
  • Easy

With crispy skin and melt-in-the-mouth duck served with rich plums, this recipe with star anise makes for a perfect Sunday roast



  • 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


  • 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.

  • Step 2

    Remove the rack and pour away the duck fat (save for roasting potatoes, if you like).

  • 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.

  • Step 4

    Cook for another 1¼ hours. Rest the duck for 20 minutes before carving and serving with the plums and pan sauces.