Duck is delicious and it is lovely and festive. At Christmas time in NZ where I grew up in the far North always involved loads of plums and often there are so many that you don’t know what to do with them. My parents plum tree would be overflowing with gorgeous plums.
This plum glaze goes perfectly with duck, but would also be lovely with ham or chicken. So if you have a plum tree and you can’t get rid of them, this recipe is perfect for you.
If you have never made roast duck before, it is well worth a try!
- 2-2.5kg duck
- 5 sprigs of Thyme
- Zest of one orange
- 1 garlic clove, crushed
- Pinch of salt
- Plum Glaze
- ½ cup water
- 1 cup chicken stock
- 3 large plums
- 1 orange, zested, juiced
- 1 teaspoon fresh ginger, crushed
- 2 garlic cloves, crushed
- 2 sprigs thyme
- Sprinkle of salt
- Preheat oven to 180 degrees celsius.
- Wash the duck inside and out, pat dry all over with paper towel and ensure the skin is dry.
- Place the duck on the roasting tray. Chop the thyme finely with a knife and place in a small bowl along with the orange zest, crushed garlic and sprinkle of salt.
- Press the mixture into the skin of the duck.
- Place in the oven and cook until golden brown for 1 ½ hours.
- To make the plum glaze, cut the plums into segments and place in a medium sized saucepan over a medium heat on the stove.
- Add the water, stock, orange juice, zest, ginger, garlic and thyme.
- Bring to the boil, then reduce heat to low and simmer for 10 minutes. Strain the liquid away from the plums and place in a serving jug.
- Once the duck is cooked place on a large serving dish and place the cooked plums around the base of the duck.
- Pour a small amount of glaze over the duck and serve.