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. Easy Plum and Ginger Chinese Roasted Duck with crispy skin on a white plate served with a side dish of plum sauce

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!

Close-up of Easy Plum and Ginger Chinese Roasted Duck served on a big white platter with whole star anise as decorations and a small side dish with plum sauce in the background

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 - NotEnoughCinnamon.com
5 from 6 votes
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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. 

Course Main Course
Cuisine British, Chinese
Keyword baked, Chinese, christmas, crispy, dinner, duck, easy, elegant, festive, ginger, holidays, plum, plum sauce, Roast, Thanksgiving
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Resting time 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 757 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 375F / 190C.
  2. Pat dry duck's skin carefully with paper towel. Place duck on a rack in a roasting tin.
  3. 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

  1. In a medium saucepan, combine honey, star anise, ground ginger, 1 1/2 cups reserved plum syrup and 1/2 cup water. Bring to a boil, reduce heat and simmer for about 10 to 15 minutes. 

  2. Add plums and cook for 10 additional minutes. Turn off the heat and set aside, keeping it warm.

For the glaze

  1.  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.

  2. 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. 

  3. 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.

  4. 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.

Recipe Notes

Nutrition facts for the sauce (1/4 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

Nutrition Facts
Easy Plum and Ginger Roasted Duck
Amount Per Serving (1 /6th (duck + sauce))
Calories 757 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 16g 80%
Cholesterol 96mg 32%
Sodium 874mg 36%
Potassium 526mg 15%
Total Carbohydrates 60g 20%
Dietary Fiber 2g 8%
Sugars 46g
Protein 15g 30%
Vitamin A 13.6%
Vitamin C 27%
Calcium 3.6%
Iron 21.2%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Dairy Free Gluten free Holidays Main Dishes Meat Recipes Sauces
27 Comments
  1. I cooked this on Christmas Day, my first time of cooking whole duck. It was a resounding success. Their was enough plum sauce to use with the ham the next day. Thank you

  2. Thankyou for this recipe, I order the plum duck everytime we dine at a Chinese restaurant, love it. I’M making for Christmas dinner, hope I do well 😀

    1. You’ll be fine, it’s much easier that you’d think! Just follow the guide for the temperature/cooking time and it’ll be delicious 🙂

  3. Thank you for the recipe. I made the duck last week and it came out really nice, crispy and tasty. Plum sauce was more than enough to be used the following day. I used fresh plums instead of canned for the sauce.

  4. First, sorry for the long post! I used the Duck recipe for a very large Christmas party (70. Used a fresh duck. After cooking, Cutting was a bit of a task, seemed tough, so I ended up using my hands to just tear apart. Does produce a lot of oil so the cooking rack is a must! Was almost deciding not to serve until I sampled and it was delicious. It was a bigger hit than the turkey (which is saying something because I dry brine my turkey for days and it’s always been the most moist and delicious, most people comment). Only problem was I should have had two. People still asking for the recipe with the plum sauce. Fixing it again for my family in February, this time from a frozen duck. Thanks for sharing, I’ll be serving it every Christmas!😊

  5. Loved it!
    However we couldn’t find a can of plums in our local supermarket so we used a jar of cherries & a bit of chicken stock.

  6. My boyfriend and I cooked the duck for Easter and also made the Cranberry Pistachio Rice. We both really loved both recipes, especially the plum sauce.

  7. I made this with Pak Choi,roasted squash,carrots,broccoli,cauliflower,and garlic mushrooms,along with the plumb sauce was divine so tasty and crispy duck was amazing,thank you for the simple recipe.

  8. can i substitute duck breasts versus a whole duck? Its just my husband and I and we only really want the breasts. If so, how can i adjust cooking process?

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