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.


Preparation Time
30 minutes

Cooking Time
180 minutes

Main ingredients
Fruit, Duck

Recipe Type
Dinner, Entertaining


Level of Difficulty

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