Ingredients

The following ingredients have 6 Servings
  • 1 duck (approx. 2.4kg in weight. Innards removed.)
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp vegetable oil
  • 1 red onion (peeled and chopped)
  • 1 tsp minced ginger
  • 4 cloves garlic (minced)
  • 600 g ripe plums (de-stoned and cut into small (1 cm pieces) - no need to take the skin off)
  • 6 tbsp dark soy sauce
  • 4 tbsp honey
  • 1 tbsp Chinese rice vinegar (if you don't have any you can use white wine vinegar)
  • 4 tbsp sriracha

Instruction

  • Preheat the oven to 150C/300F. Take a large roasting tin and place a wire rack inside.
  • Pat the duck down with some kitchen paper to ensure the skin is dry.
  • Score the skin of the duck in a criss-cross pattern (breast side) with a sharp knife. Be sure not to pierce the flesh.
  • Place the duck - breast side up - on the rack in the roasting tin.
  • Season with salt and pepper, and place in the oven for 3 hours 30 minutes. Turn the duck over every hour (I use a clean kitchen towel in each hand to turn the duck over).
  • Whilst the duck is in the oven, make the plum sriracha sauce.
  • Heat the oil in a medium sized sauce pan.
  • Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so.
  • Add in the ginger and garlic and cook for a further minute.
  • Add in the rest of the ingredients, turn up the heat and bring to a gentle bubble. Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Give it a stir every so often.
  • After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. I like to give it just a few pulses so the sauce still has some texture. Leave to one side.
  • After the duck has cooked for 3 hours 50 minutes, take it out of the oven and turn the oven temperature up to 190C/375F.
  • Turn the duck so that it's breast-side-up again and brush 2 tbsps of the plum sriracha sauce all over the top of the duck (including the legs).
  • Place back in the oven for 10 minutes until the glaze has gone dark brown and caramelised.
  • Take the duck out of the oven. Leave to rest for 10 minutes, then place on a large plate and shred all the meat using two forks.
  • Serve immediately with some of the plum sriracha sauce. I also like to serve it will some rice and greens.