A festive roast duck dish with crispy skin and a rich, sweet, and tangy plum sauce.
Ingredients
Scale:
1 whole duck (about 5-6 pounds)
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon five-spice powder
2 tablespoons honey
1 cup plum preserves
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 clove garlic (minced)
1 teaspoon ginger (minced)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the duck under cold water and pat it dry thoroughly with paper towels.
Season the duck generously inside and out with salt, pepper, and five-spice powder.
In a small bowl, mix together the honey and a tablespoon of hot water. Brush this mixture over the skin of the duck.
Place the duck on a roasting rack in a roasting pan, breast side up.
Roast the duck in the oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
While the duck is roasting, prepare the plum sauce by combining plum preserves, rice vinegar, soy sauce, garlic, and ginger in a small saucepan over medium heat. Stir until heated through, then reduce the heat and let it simmer for 10 minutes.
Once the duck is done roasting, let it rest for 10-15 minutes before carving.
Carve the duck and serve it with the homemade plum sauce drizzled on top or on the side.
