Roasted Duck Glazed with Plum

MJPatrick's Asian way of roasting duck. You can always use the procedure of roasting to any glazing you prefer to use. Photograph of the recipe is shown at the end of the article.

Ingredients: ( Main)

2 kg duck

4 star anise

3 cloves garlic, peeled and crushed

6 cm piece fresh ginger, sliced into strips

2 ½ cups water 

Plum Glaze: 

½ cup plum sauce

3 tablespoons dark soy sauce

2 teaspoons sesame oil 

Procedure: 

1. Remove and discard the neck. Put star anise, garlic and ginger in duck cavity. Secure opening with toothpicks. Tie legs together loosely with kitchen string. Place duck breast side-up on a wire rack in a large baking dish; pour the water.

2. Mix plum glaze ingredients all together in a jug.

3. Preheat oven. Lower down temperature to 150 degrees centigrade; put in duck for 30 minutes, uncovered. Glaze duck all over with glace mixture. Cover wings and legs tips with foil; roast for 30 minutes; glaze again with the mixture. Roast for another 30 minutes cover it loosely with foil or until the duck is tender or the skin is crisp. Remove string and toothpick. 

Tips:

- Serve hot with vegetables.

- Be sure to lower the oven temperature to 150. The skin get burn but still uncooked inside.

- Covering the wing and legs tips with foil obstruct moist to come out.