Cooking duck at home might seem like something best left to fancy restaurants, but I’ve discovered it’s actually easier than you’d think. Like many home cooks, I used to shy away from preparing duck, worried I’d end up with either a too-rare center or an overly tough piece of meat. But after plenty of trial and error in my kitchen, I’ve found a foolproof method that works every time.
This roasted duck breast with plum sauce recipe is both straightforward and rewarding – perfect for those nights when you want to cook something special without spending hours in the kitchen. The rich duck pairs naturally with the sweet-tart plum sauce, and the whole dish comes together in less time than you might expect.
Why You’ll Love This Roasted Duck
- Restaurant-quality results – This recipe helps you create a perfectly cooked duck with crispy skin and juicy meat – just like what you’d get at an upscale restaurant.
- Sweet and savory flavors – The combination of plum sauce, honey, and aromatic spices creates a perfect balance that makes this dish extra special.
- Impressive presentation – The golden-brown duck with glossy plum sauce makes a show-stopping centerpiece for special occasions or dinner parties.
- Make-ahead sauce – The plum sauce can be prepared in advance, making the final cooking process much more manageable when you’re ready to serve.
- Simple ingredients – While duck might seem fancy, this recipe uses straightforward ingredients you can find at most grocery stores.
What Kind of Duck Should I Use?
For roasted duck breast, Pekin (also called Long Island) duck is your best bet and the most commonly available variety in grocery stores. While Muscovy duck will also work well, it tends to be a bit leaner and slightly gamier in flavor than Pekin. If you’re lucky enough to find Moulard duck, which is a cross between Pekin and Muscovy, it’s an excellent choice since it has a great balance of flavor and fat content. When shopping, look for duck breasts that have a plump appearance with skin that’s intact and free from blemishes. The skin should be pale pink to rosy in color, and you’ll want to make sure there’s a good layer of fat under the skin – this is what keeps the meat moist during cooking and creates that crispy skin everyone loves.
Options for Substitutions
While some ingredients in this recipe are essential, there are several substitutions you can try:
- Duck: Duck is really the star here and gives a unique fatty, rich flavor that’s hard to replicate. However, if you absolutely can’t find duck, you could use chicken thighs with the skin on, though you’ll need to adjust cooking time and won’t get the same amount of rendered fat.
- Plum preserves and canned plums: If plum preserves aren’t available, try apricot preserves or fig jam. For canned plums, you can use fresh plums (about 8-10 plums) that have been slightly softened by simmering in water with a bit of sugar for 10 minutes.
- Star anise: No star anise? Mix 1/4 teaspoon fennel seeds with 1/4 teaspoon Chinese five spice powder as a substitute.
- Honey: You can swap honey with maple syrup or brown sugar – use the same amount for either substitute.
- Ground coriander: If you’re out of ground coriander, use half the amount of cumin, or crush whole coriander seeds yourself in a spice grinder.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking duck breast is getting that perfect crispy skin without overcooking the meat – to achieve this, you’ll want to score the skin in a diamond pattern without cutting into the meat, and start with a cold pan to render the fat slowly. A common mistake is flipping the duck breast too early; instead, let it cook skin-side down for about 6-8 minutes until golden brown, while carefully draining excess fat as it renders. Starting with room temperature duck breast (30 minutes out of the fridge) ensures even cooking, and remember to let it rest for 8-10 minutes after cooking, as cutting into it too soon will release all those flavorful juices. For the plum sauce, avoid rushing the reduction process – let it simmer gently until it reaches the right consistency, and don’t forget to strain out any solid bits for a smooth, professional finish.
What to Serve With Duck Breast?
When serving duck breast with plum sauce, you’ll want sides that can stand up to its rich, bold flavors without overshadowing the star of the show. A bed of wild rice or roasted fingerling potatoes makes an excellent base, soaking up all that wonderful sauce. For vegetables, try some simple roasted Brussels sprouts or green beans with just a touch of garlic – they provide a nice contrast to the sweet plum sauce. I also like to add a light green salad dressed with a basic vinaigrette to cut through the richness of the duck and bring some freshness to the plate.
Storage Instructions
Keep Fresh: Got leftover duck? Place it in an airtight container and keep it in the fridge for up to 3 days. For best results, store the plum sauce separately in its own container – this way, the duck skin stays crispy and doesn’t get soggy.
Freeze: If you want to save some for later, you can freeze the duck and sauce separately. The duck will keep well for up to 2 months, while the plum sauce can be frozen for up to 3 months. Just wrap the duck well in foil or place it in a freezer-safe container, and put the sauce in a separate freezer-safe container.
Warm Up: To enjoy your leftover duck, let it thaw overnight in the fridge if frozen. Then warm it in a 350°F (175°C) oven for about 10-15 minutes until heated through. Heat the sauce separately in a small saucepan over low heat, stirring occasionally. This helps maintain that lovely crispy skin on the duck!
| Preparation Time | 15-20 minutes |
| Cooking Time | 85-100 minutes |
| Total Time | 100-120 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 180-220 g
- Fat: 220-250 g
- Carbohydrates: 180-200 g
Ingredients
- 1 duck (approximately 5 lb or 2.2kg)
- 1 cup plum preserves
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 2 teaspoons sea salt
- 2 tablespoons honey
- 1 whole star anise
- 1 teaspoon ground ginger
- 28 oz canned plums (800 g, pitted and halved, syrup separated)
Step 1: Prepare the Oven and Duck
Preheat your oven to 375°F (190°C).
While the oven is heating up, pat the duck’s skin dry carefully with a paper towel to ensure a crisp finish.
Place the duck on a rack in a roasting tin.
Step 2: Roast the Duck
Place the prepared duck in the preheated oven.
Roast the duck for 18 minutes per pound (or 40 minutes per kilo).
For example, if your duck weighs 5 pounds (2.2 kilos), roast it for about 1 hour and 25 minutes.
Monitor the color as it cooks.
If the duck begins to brown too quickly, cover it loosely with foil.
Step 3: Prepare the Plum Sauce
In a medium-sized saucepan, combine honey, star anise, ground ginger, 1 1/2 cups of reserved plum syrup, and 1/2 cup of water.
Bring this mixture to a boil, then reduce the heat and allow it to simmer for about 10 to 15 minutes.
Add plums and cook for an additional 10 minutes.
Once done, turn off the heat and keep the sauce warm for serving.
Step 4: Make the Glaze
In a medium bowl, whisk together jam, ground coriander, ground ginger, and sea salt.
Add water as needed (about 2 to 3 teaspoons) to create a spreadable glaze consistency.
Set this glaze aside for later use.
Step 5: Glaze the Duck
About 30 minutes before the roasting time finishes, take the duck out of the oven and pause the timer.
Brush the duck with the prepared glaze using a brush or spoon.
Return the duck to the oven without foil and let it roast for 10 more minutes.
Step 6: Final Roasting and Resting
Remove the duck from the oven once more and apply another layer of the glaze.
Place it back in the oven for an additional 15 minutes or until the duck is thoroughly cooked and juices run clear.
If necessary, cover with foil to prevent over-browning.
After cooking, remove the duck from the roasting pan, cover it with foil, and let it rest in a warm place for 15 minutes—this resting period is crucial for juicy results.
Step 7: Serve
Carve the rested duck into pieces and serve it with the warm plum sauce.
Consider pairing it with cranberry and pistachio rice and/or mashed potatoes for a complete meal.
