Roasted Duck Roast Spiced Plum Sauce Recipes

ROAST SPICED DUCK WITH PLUMS

Steps:

• Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar). Put the spice salt in a bowl, add the sugar, mix well and set aside.
• Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock.
• Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down. Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and serve with a good spoonful of plums.

ROASTED DUCK & ROAST SPICED PLUM SAUCE

Steps:

• 1. Preheat the oven to 200°C, gas mark 6. Rub the duck all over with the five spice and oil, season with cracked black pepper and pop a halved clementine and the whole garlic bulb in its cavity. Place on a rack over a large roasting tin and drizzle with honey. Roast in the oven for 20 minutes per 500g, plus 20 minutes (about 1½ hours) until crisp and tender. 2. While the duck is cooking, make the plum sauce. Place the plum halves in a roasting tin with the vinegar, cinnamon stick, star anise, bay leaf and sugar. Squeeze the juice of two clementines over, cover the tray with foil and place in the oven to roast for 25 minutes until the plums start to give. 3. Remove the plums from the oven, give them a stir and scrape the tin to break them up a little. Remove the spices and bay leaf before tipping into a serving bowl. 4. Remove the duck from the oven and leave to rest for 5 minutes, then carve and serve with the plum sauce, and green beans tossed in sesame oil and sesame seeds.

EASY PLUM AND GINGER ROASTED DUCK

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.

ROASTED DUCK BREAST WITH PLUM SAUCE

Steps:

• For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
• Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
• When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
• To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

SEARED FIVE-SPICE DUCK BREAST WITH PLUM WINE SAUCE

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.

ROASTED DUCK W/ SPICY SAUCE:

Steps:

• Rub duckling inside and out with salt;
• Stuff onions inside of cavity and tie legs together.
• Place on rack in roasting pan.
• Mix boiling water and honey; pour over duckling, letting water run into pan.
• (Duckling should not be put down into the water, keep on rack.)
• Roast in oven at 350 degrees for 1 hour.
• Prick skin to drain excess fat.
• Continue roasting until deep brown and juices run clear, 1 to 1¼ hours longer.
• Remove from oven.
• Increase oven temperatures to 400 degrees.
• Duck Sauce:.
• Combine all Duck Sauce Ingredients listed together.
• Brush duckling with spicy duck sauce.
• Return to oven and roast 5 minutes.
• May use remaining sauce as a dip for meat.
• Garnish with parsley and mandarin orange segments.