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.
- 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