• 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating