Roast Duck with Plums

A simple roast duck is paired with juicy plums and spices in this recipe from Biergarten Cookbook: Traditional Bavarian Recipes by Julia Skowronek (Dorling Kindersley, March 2015). This recipe first appeared with the 2015 SAVEUR 100 item Rediscover German Food.

Roast Duck with Plums Roast Duck with Plums
A simple roast duck is paired with juicy plums and spices in this recipe from Biergarten Cookbook: Traditional Bavarian Recipes by Julia Skowronek (Dorling Kindersley, March 2015).
Yield: serves 6

Ingredients

  • 1 (5 1/2–6-lb.) Long Island or Pekin duck
  • Kosher salt and freshly ground black pepper, to taste
  • 4 medium yellow onions, cut into 1″ wedges
  • 4 sprigs thyme
  • 4 whole cloves
  • 1 stick cinnamon
  • 2 lb. ripe plums, halved and pitted

Instructions

  1. Heat oven to 350°. Season duck generously with salt and pepper and place breast side up in a roasting pan. Add 1 cup water to pan; roast duck for 1 hour. Scatter onions, thyme, cloves, and cinnamon around duck; roast, basting occasionally with pan drippings, for 1 hour. Increase oven to 450° and add plums to pan; roast until skin of duck is browned and crisp and an instant-read thermometer inserted into thickest part of leg reads 165°, about 30 minutes. Transfer duck to a cutting board; let rest 10 minutes before carving. Using a slotted spoon, transfer plums and onions to a bowl; set aside.
  2. Strain pan juices into a 4-qt. saucepan; simmer over medium, skimming fat as needed, until sauce is slightly thickened, about 10 minutes. Stir in reserved plums and onions; cook until warmed through, 1–2 minutes more. Carve duck and arrange on a serving platter. Using a slotted spoon, place plums and onions around duck; pour sauce over duck.