Five-spice roast duck with plum sauce from Gordon Ramsay's World Kitchen: Recipes from the F-Word by Gordon Ramsay and Emily Quah

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Notes about this recipe

  • Eat Your Books

    Can substitute lemon juice for Chinese black vinegar.

  • Beth891 on July 31, 2024

    Really tasty! The skin was delicious and crisp and not too much effort. Plum sauce was pretty good too but I'd add a little less vinegar next time or make it ahead of time and let the sauce sit for day or 2 first. Definitely one to make again. My duck was 1.8kg and I cooked it for 30 mins hot as recipe and basted every 20 mins at the lower temp. It needed 1hr 45 in total and it was perfectly done. Legs nicely cooked, skin crisp and breast not over.

  • chawkins on September 10, 2014

    Delicious duck even though only part of the skin got crisp but that could be my own fault. GR had you add a cup of water to the pan when you turned down the oven. But I added a cup of water every half an hour when basting because I did not want the duck fat to splatter. I used half lemon juice and half Chinese black vinegar for the glaze. The plum sauce was also great and complements the duck well. My husband told me I could make this any time, unfortunately we could have this only during plum season.

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