- Prep: 20 min
- Cook: 2.5 hours
- Yield: 6 servings
Ingredients
1 star anise
2 tbsp coriander seeds
4 tbsp muscovado sugar
21/2 kg whole US duck
1 tsp olive oil
6 plums, halved and stoned
3 bay leaves
75 ml red wine vinegar
300 ml chicken stock
Directions
1. Heat oven to 160°C/140°C fan/gas.
2. Toast the star anise and coriander seeds in a dry pan until aromatic.
3. Place 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).
4. Put the spice salt in a bowl, add sugar. Mix well and set aside.
5. Lightly score the skin of the US duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs turn the duck so that it browns evenly on all sides.
6. Pour off the excess fat, then place the duck breast-side up and season all over with the sugar and spice mix.
7. Pack the plums around the duck reserving some for plating and pour over the vinegar and stock.
8. Roast in the oven for 2 hours or until the duck is golden and the plums have broken down.
9. Increase the temperature of the oven for 10 more minutes to crisp up the skin.
10. Take the duck out of the pan and let it rest for 10 minutes. Then spoon the excess fat off the plums. Carve the duck and serve with a spoonful of plums.
