Crispy duck

Prep: 30 mins
Cook: 180 mins
Crispy duck
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

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