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.
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.
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.
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
Easy Plum and Ginger Roasted Duck https://www.notenoughcinnamon.com/easy-plum-ginger-roasted-duck/