Serve this easy Plum & Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. The sweet plum and ginger glaze accentuates the gamy taste of duck and makes for a wonderfully crispy skin.
Glazed, Roasted Duck with crispy skin served with a sweet spiced plum sauce is a beloved staple at any Chinese restaurant. But let me tell you: this homemade Plum & Ginger Glazed Chinese Roasted Duck is even better - and surprisingly easy to make.
To be perfectly honest with you, the idea of cooking this Chinese Roasted Duck was completely freaking me out. I don't know if it's because it's a rather expensive meat and I had never cooked a whole duck before but boy, this little guy stressed me out!
I had even planned a whole day for this Chinese Roasted Duck recipe when I usually make and photograph three recipes per "cooking" day. I wanted to take my time and make sure I did everything correctly.
You guys, all that anxiety was for nothing! Making this Plum and Ginger glazed Duck Roast was so easy, I couldn't believe it. I even got around to making a plum sauce to serve with the Chinese Roasted Duck - because why stop at plum glaze, right?
If you know how to turn the oven on, mix a few ingredients in a bowl and start a timer, then you know how to roast a duck. I'm not kidding, it's that easy!
How to cook Chinese Roasted Duck perfectly:
To make sure your Chinese Roasted Duck is cooked to perfection, you must follow this simple rule: roast 18 minutes per pound (40 minutes per kilo) at 375F (190C). My duck weighted 5 pounds (2.2 kilos) so I roasted it 1 hour and 25 minutes.
We only add the Plum and Ginger Glaze toward the end to make sure it doesn't burn. If you notice that your bird starts to become too brown (as you can see on the wings in the picture), simply cover it loosely with foil.
And a little bonus trick for next time you want to roast a duck without using a glaze: the more you dry the skin before cooking it, the crispier it will be!
Holidays like Thanksgiving and Christmas are the perfect time to try your hands at a roasted duck. Don't be afraid and give it a go! The amazing flavor is definitely worth the effort and the calories!
If you tried this Chinese Roasted Duck with Plum Sauce, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Easy Plum and Ginger Roasted Duck
Serve this easy Plum & Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. The sweet plum and ginger glaze accentuates the gamy taste of duck and makes for a wonderfully crispy skin. Pat dry the duck's skin before baking for best results.
- 1 duck 5 lb - 2.2kg
For the glaze
- 1 cup plum jam
- 2 tsp ground coriander
- 1 tsp ground ginger
- 2 tsp sea salt
For the sauce
- 2 tbsp honey
- 1 star anise
- 1 tsp ground ginger
- 28 oz canned plums 800 g, pitted and cut in half, syrup reserved
Preheat oven to 375F / 190C.
Pat dry duck's skin carefully with paper towel. Place duck on a rack in a roasting tin.
Place in the oven and roast 18 minutes per pound (40 minutes per kilo). My duck weighted 5 pounds (2.2 kilos) so I roasted it 1 hour and 25 minutes. Adjust cooking time according to the weigh of your duck. If duck starts to become too brown, cover loosely with foil.
For the sauce
In a medium saucepan, combine honey, star anise, ground ginger, 1 ½ cups reserved plum syrup and ½ cup water. Bring to a boil, reduce heat and simmer for about 10 to 15 minutes.
Add plums and cook for 10 additional minutes. Turn off the heat and set aside, keeping it warm.
For the glaze
In a medium bowl, whisk together jam, ground coriander, ground ginger, sea salt and just enough water to make the glaze spreadable (around 2 to 3 tsp should be enough). Set aside.
30 minutes before the duck is cooked through, take it out of the oven and pause timer. Brush with glaze (if you don't have a brush, simply use a spoon). Put it back in the oven for 10 minutes, without foil.
Take it out of the oven again, and brush with glaze. Put it back in the oven for 15 minutes or until duck is cooked through and juices run clear. If duck starts to become too brown, cover loosely with foil.
Remove duck from roasting pan, cover with foil and let it rest in a warm place for 15 minutes (don't skip this step!). Cut into pieces and serve with plum sauce. Serving suggestion: this cranberry and pistachio rice and/or mashed potatoes.
Nutrition facts for the sauce (¼ cup)
Cal: 98 - Protein: 0.7g - Fat: 0g - Carbs: 25.9g - Sugar: 1.2g - Fiber: 24.7g
WW Old Points: 2 pts - Points+: 3 pts
If you are not sure how to cut the duck once roasted, check out this video