Easy Plum And Ginger Roasted Duck Recipes

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EASY PLUM AND GINGER ROASTED DUCK



Easy Plum and Ginger Roasted Duck image

Serve this easy Plum & Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. The sweet plum and ginger glaze accentuates the gamy taste of duck and makes for a wonderfully crispy skin. Pat dry the duck's skin before baking for best results.

Provided by Marie

Categories     Main Course

Time 1h30m

Number Of Ingredients 9

1 duck (5 lb - 2.2kg)
1 cup plum jam
2 tsp ground coriander
1 tsp ground ginger
2 tsp sea salt
2 tbsp honey
1 star anise
1 tsp ground ginger
28 oz canned plums (800 g, pitted and cut in half, syrup reserved)

Steps:

  • Preheat oven to 375F / 190C.
  • Pat dry duck's skin carefully with paper towel. Place duck on a rack in a roasting tin.
  • Place in the oven and roast 18 minutes per pound (40 minutes per kilo). My duck weighted 5 pounds (2.2 kilos) so I roasted it 1 hour and 25 minutes. Adjust cooking time according to the weigh of your duck. If duck starts to become too brown, cover loosely with foil.

Nutrition Facts : ServingSize 1 /6th (duck + sauce), Calories 757 kcal, Carbohydrate 60 g, Protein 15 g, Fat 50 g, SaturatedFat 16 g, Cholesterol 96 mg, Sodium 874 mg, Fiber 2 g, Sugar 46 g

SEARED FIVE-SPICE DUCK BREAST WITH PLUM WINE SAUCE



Seared Five-Spice Duck Breast with Plum Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 6h20m

Yield 1 serving

Number Of Ingredients 9

10 ounces boneless duck breast with skin
1 teaspoon five-spice powder
1 tablespoon finely chopped fresh ginger root
3 scallion heads white part only, finely chopped
Salt and pepper
4 ounces sesame oil
2 cups duck stock or canned chicken stock
1 cup plum wine
1 ounce unsalted butter

Steps:

  • Marinate the duck breast with 5 spice powder, ginger root, scallions, salt, pepper and sesame oil for at least 6 hours or overnight.
  • Pre-heat oven to 400 degrees Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease form the skillet, add plum wine, add duck stock season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter to the sauce and set aside and keep warm. Remove duck from oven let it set for 5 minutes before slicing.

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