At the same time put the plum wine honey soy sauce and 5-spice mixture into a pan and bring to the boil. Score the skin of the duck.

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Sit the duck on.

Roast duck with plum sauce. Roast until skin of duck is browned and crisp and an instant-read thermometer inserted into thickest part of leg reads 165 about 30 minutes. INSTRUCTIONS Preheat the oven to 150C300F. Put a little water in the baking tray.

Serve the duck meat with plum sauce or hoisin sauce for an excellent combination of sweet and salty. Increase oven to 450 and add plums to pan. I dont have much experience with cooking duck so thought I would start off by trying roasting.

A beautifully presented roast duck is roasted and served with a homemade plum sauce and green onions. Preheat the oven to 190C put the duck in the oven second shelf from bottom and roast for about 1 14 hours. Step 2 Remove the rack and pour away the duck fat save for roasting potatoes if you like.

As if by magic I had exactly half a kilo of plums in. Usually we serve with a side of rice and veggies but you can also just carve up the duck. Stuff the ducks cavity with the plum stuffing packing it in as best as possible.

Step 3 Put the plums red onion red wine chicken stock star anise and. Method Step 1 Heat the oven to 160Cfan 140Cgas 3. Take a large roasting tin and place a wire rack inside.

Pat the duck down with some kitchen paper to ensure the skin is dry. Place the duck in the oven and cook for 1¼ 1 ½ hours to test if the duck is done see if the juices run clear when you place a knife in the thigh of the of the duck. Dry the top of the duck with paper towel before seasoning well.

Brush the meat frequently with the mixture while it is cooking. Pull any fat from the duck cavity and trim off the excess. I used this recipe from Thomasina Miers for Chinese-style roast duck with plum sauce for the initial meal.

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