Olive Magazine
Roast Duck with Plum Sauce Recipe

Roast duck with plums and star anise

Published: September 3, 2017 at 11:30 am
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  • Preparation and cooking time
    • Total time
    • + resting
  • Easy
  • Serves 4

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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Ingredients

  • 1 whole duck, around 1.75kg
  • sea salt
  • 8 ripe but firm plums, halved
  • 1 red onion, cut into slim wedges
  • a glass red wine
  • 200ml chicken stock
  • 2 star anise
  • 2 cinnamon sticks

Method

  • 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.

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