8 med plums
1-2 lrg red chilli
125g caster sugar
100ml red wine vinegar
Salt & pepper to season
Preheat the oven to 200°C.
Place the duck in a roasting tin, prick the skin all over and rub in a good pinch of sea salt.
The weight of the duck may vary but in general it should be 20 minutes per 500g, plus 20 minutes extra. For 2kg duck, excluding giblets, it will be 1 hour 40 minutes, plus resting.
To roast the plums, drain the fat from the roasting tin to use another time, place the plums around the duck and roast for the last 15 minutes.
For the plum sauce, add all the ingredients for the sauce into a pan, removing the plum stones first when the duck is nearly finished roasting. Simmer on a medium heat for 20 minutes, then push through a sieve to remove any lumps and skin. Check the sauce and adjust seasoning if needed.
Rest the duck, covered, for 10-20 minutes then serve with the plum sauce.
Duck in plum sauce is probably what springs to mind when ordering a Chinese takeaway on a Friday night. All the ingredients can be found in abundance and local sourced in farmer markets at this time of year, so even though the Chinese are known for it, it does not mean we can’t make it our own.
Better than a Chinese takeaway…
This roast with the added fire of the chilli makes it so much more. You may think it is a lot to put in but the plums mask the heat slightly to be more sweet and warming rather than fiery, but of course if chilli is not your cup of tea, just leave it out.