Roast Duck with Plums

Name: Roast Duck with Plums
Ingredients: 1 (5 1/2–6-lb.) Long Island or Pekin duck; Kosher salt and freshly ground black pepper, to taste; 4 medium yellow onions, cut into 1" wedges; 4 sprigs thyme; 4 whole cloves; 1 stick cinnamon; 2 lb. ripe plums, halved and pitted

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Servings: 6

Ingredients

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1 (5 1/2–6-lb.) Long Island or Pekin duckKosher salt and freshly ground black pepper, to taste4 medium yellow onions, cut into 1" wedges4 sprigs thyme4 whole cloves1 stick cinnamon2 lb. ripe plums, halved and pitted

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Instructions

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Step 1

Heat oven to 350°. Season duck generously with salt and pepper and place breast side up in a roasting pan. Add 1 cup water to pan; roast duck for 1 hour. Scatter onions, thyme, cloves, and cinnamon around duck; roast, basting occasionally with pan drippings, for 1 hour. Increase oven to 450° and add plums to pan; roast until skin of duck is browned and crisp and an instant-read thermometer inserted into thickest part of leg reads 165°, about 30 minutes. Transfer duck to a cutting board; let rest 10 minutes before carving. Using a slotted spoon, transfer plums and onions to a bowl; set aside.

Step 2

Strain pan juices into a 4-qt. saucepan; simmer over medium, skimming fat as needed, until sauce is slightly thickened, about 10 minutes. Stir in reserved plums and onions; cook until warmed through, 1–2 minutes more. Carve duck and arrange on a serving platter. Using a slotted spoon, place plums and onions around duck; pour sauce over duck.

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