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Fresh Living Network
Perfect roast duck with muscadel plums

Perfect roast duck with muscadel plums

Look for whole frozen duck in the freezer section of selected Pick n Pay stores. Usually 1 duck feeds 2 people, but if you're serving several courses, 1 duck should be enough for 3 people.
7
RECIPE TYPE:Mains
 
Method
  • Heat oven to hottest setting
  • Place duck on a rack and allow to air-dry for at least 2 hours to ensure a crispy skin. Prick all over with a knife, making sure you don’t pierce the flesh.
  • Rub duck with a little olive oil and plenty of salt, pepper and lemon thyme
  • Place on rack of a roasting pan and roast for about 20 minutes until starting to brown. Reduce temperature to 180°C and roast for 15 minutes per 500g for rare, and 25-30 minutes per 500g for well done. Remove from pan and allow to rest.
  • Place all the ingredients for plum sauce in an ovenproof dish, cover with foil and bake for 15 to 20 minutes until plums are just tender. Remove and set aside.
  • Strain fat from duck pan juices, add syrup from plums and allow to simmer over medium heat until slightly reduced. Add plums.
  • Serve duck with plum sauce
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