- 1 Whole duck (approximately 1.7kg)
- 2 tbsp Cooks’ Ingredients Five Spice Blend
- 1 tbsp sunflower oil
- 3 clementines
- 1 garlic bulb
- 2 tbsp clear honey
- 750g pack red plums, cut in half and stones removed
- 50ml Chinese rice wine vinegar
- 1 cinnamon stick
- 2 star anise
- 1 bay leaf
- 3 tbsp light soft brown sugar
Preheat the oven to 200°C, gas mark 6. Rub the duck all over with the five spice and oil, season with cracked black pepper and pop a halved clementine and the whole garlic bulb in its cavity. Place on a rack over a large roasting tin and drizzle with honey. Roast in the oven for 20 minutes per 500g, plus 20 minutes (about 1½ hours) until crisp and tender.
While the duck is cooking, make the plum sauce. Place the plum halves in a roasting tin with the vinegar, cinnamon stick, star anise, bay leaf and sugar. Squeeze the juice of two clementines over, cover the tray with foil and place in the oven to roast for 25 minutes until the plums start to give.
Remove the plums from the oven, give them a stir and scrape the tin to break them up a little. Remove the spices and bay leaf before tipping into a serving bowl.
Remove the duck from the oven and leave to rest for 5 minutes, then carve and serve with the plum sauce, and green beans tossed in sesame oil and sesame seeds.