Crispy duck
Prep:
30 mins
Cook:
180 mins
For the crispy duck lover, this dish is packed with flavour and is surprisingly easy to make.
1 duck, about 2kg
1 plum
3 tsp Chinese five-spice powder
2 tsp salt
2 spring onions, finely sliced, to serve
250g rice to serve
For the sauce
1 small onion, finely chopped
1 tbsp olive oil
250g dark red plums, 1 whole, the rest halved, stoned and cut into small wedges
50g demerara sugar
50ml red wine
300ml beef stock
For the sauce, fry the onion in the oil for 5 minutes or until softened but not coloured.
Add the plums and sugar, stirring for a few minutes until the sugar has dissolved.
Add the red wine and stock, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened.
Blitz in a food processor to a smooth sauce texture.
Preheat the oven to 140°C / 275°F / Gas mark 1.
Line a roasting tin with kitchen foil and set aside.
Prick the duck skin all over with a fork – don’t go too deep.
Push a whole plum into the duck’s cavity, neatly tuck in any excess fat and tie the legs together with string.
Using a pestle and mortar, grind together the Chinese five-spice, and salt.
Rub all over the duck and sit, breast-side down, on a rack in a roasting tin.
Roast for 3 hours.
Lift the duck out of the oven and drain off any fat in the tin.
Turn up the oven to 200°C / 400°F / Gas mark 6 and flip the duck over so it is now breast-side up.
Roast for 30 minutes more, until the duck is brown and crispy.
Serve with jasmine rice, plum sauce and shredded spring onions.
Serves
4
Preparation Time
30 minutes
Cooking Time
180 minutes
Main ingredients
Fruit, Duck
Recipe Type
Dinner, Entertaining
Cuisine
Asian
Level of Difficulty
Easy
