Glazed Roast Duck Lettuce Cups With Spiced Plum Sauce

10 Ingredients

Number of servings

3 oranges
1.80kilograms frozen whole duck, thawed
6 large plums, destoned, roughly chopped
3/4 cup Woolworths maple syrup
4 whole cloves
5centimeters ginger, finely grated
1/4 cup Woolworths red wine vinegar
1 baby cos lettuce, leaves separated
1/2 bunch coriander, sprigs picked
1 long red chilli, thinly sliced

Description

Plum and duck are a delicious and festive flavour combination. Crisp lettuce leaves cut through the richness of the duck in this delectable dish.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Cut 3 wide strips of rind from 1 orange, then cut orange into wedges. Juice remaining oranges. Rinse duck under cold water, then drain and pat dry with paper towels. Stuff cavity with orange wedges. Prick skin of duck breast all over with a skewer (this helps to render the fat from the duck), ensuring not to pierce flesh. Tie legs together with unwaxed kitchen string. Place duck, breast-side up, in a baking dish. Bake for 40 minutes or until skin starts to brown.

Step 2 of 4

Meanwhile, place plum, syrup, cloves, ginger, orange juice, orange rind strips, vinegar and 1/2 cup water in a medium saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 25 minutes or until plum has broken down and mixture has thickened slightly. Strain plum mixture into a heatproof bowl. Discard solids.

Step 3 of 4

Reduce oven to 180°C/160°C fan-forced. Strain excess fat (see Tip) from dish. Bake for 45 minutes, basting every 15 minutes with cup plum sauce, or until duck is cooked through. Transfer duck to a plate, cover loosely with foil and rest for 15 minutes.

Tip:

Save the duck fat to use at another time, such as for making duck fat roast potatoes.

Step 4 of 4

Remove meat from duck and thickly slice. Arrange in lettuce leaves with coriander and chilli. Serve with remaining plum sauce.