Roast duck with plum and ginger glaze

  • Serves 4


Duck Spice Rub
  • 1 teaspoons ground ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons sea salt
  • 1 duck about 2kg
Plum and Ginger  Glaze
  • 2 tablespoons soft brown sugar
  • 15gr fresh ginger cut into thin matchsticks
  • 1 star anise
  • 800gr tins plums, drained and halved, syrup reserved.
*Ingredients available from Togninis Milton.


Preparation time 20 minutes.
Cooking time 1 hour plus resting time.

Preheat the oven to 220⁰C. Combine the ground ginger, ground coriander and salt in a small bowl and rub into the skin and cavity of the duck. seal the cavity with a metal skewer and tie the legs firmly together with kitchen string. Place the duck on a rack in a roasting tin and roast for 50-60 minutes. remove the duck from the roasting tin, cover with foil and allow to rest in a warm place for 15 minutes. To make the plum and ginger glaze, combine the sugar, ginger, star anise, 375 ml of the reserved plum syrup and 80 ml water in a saucepan and stir over medium heat until the sugar has dissolved. bring to the boil and simmer for 7 minutes, or until slightly reduced and syrupy. add the plums and simmer for a further 2 minutes. serve with the duck.

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