• Home
• Recipes
• Entertain
• Roast duck with plums and star anise

Roast duck with plums and star anise

Published: September 3, 2017 at 11:30 AM

Save recipe

Serves 4

Easy

Total time: 3 hrs

+ resting

0 reviews

loading...

Get 5 months for £5 when you subscribe today

With crispy skin and melt-in-the-mouth duck served with rich plums, this recipe with star anise makes for a perfect Sunday roast

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Make this roast duck with plums and star anise, then check out more duck recipes, such as our roast duck with plum sauce, hoisin duck and five-spice roast duck.

Ingredients

• 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

Ad

Method

• 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.

Check out our best ever Christmas recipes for 'anything but turkey' here

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue