A dish serving roast spiced duck with plums

Roast spiced duck with plums

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 35 mins Cook: 2 hrs, 25 mins

More effort

Serves 4

If you're looking for an alternative Sunday roast, try this roast spiced duck served with plums. It's the perfect balance of savoury, sweet and sour

Nutrition and extra info

Nutrition: Per serving

  • kcal762
  • fat59g
  • saturates17g
  • carbs22g
  • sugars22g
  • fibre4g
  • protein33g
  • salt2.9g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 2 tbsp coriander seeds
  • 4 tbsp muscovado sugar
  • 2½ kg whole duck



    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 plums, halved and stoned



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 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.

  3. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Mikebkia's picture
9th Apr, 2020
Tom, this recipe just fantastic. Thank you so much
IceQueen123's picture
31st May, 2019
This recipe is so easy and taste wonderful. Everyone was impressed. I separated the left over fat and stock and reduced for a sauce and it was amazing.
Steve Sebborn's picture
Steve Sebborn
4th Apr, 2020
How long should the cooking time be for a 2kg bird instead of 2.5kg
Esther_Deputyfoodeditor's picture
6th Apr, 2020
Hello! Esther from the food team here. We'd reckoned between 1 hr 35 mins-1 hr 45 mins. Thanks for your question!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?