Roast spiced duck with plums

BBC Good Food - - Weekend -

This roast is the per­fect bal­ance of savoury, sweet and sour.

SERVES 4 PREP 35 mins COOK 2 hrs 25 mins MORE EF­FORT 1 star anise

2 tbsp co­rian­der seeds 4 tbsp mus­co­v­ado sugar 2.5kg whole duck

1 tsp olive oil

6 plums, halved and stoned 3 bay leaves

75ml red wine vine­gar 300ml chicken stock 1 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.

2 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.

PER SERV­ING 762 kcals • fat 59 • sat­u­rates 17g • carbs 22g • sug­ars 22g • fi­bre 4g • pro­tein 33g • salt 2.9g

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