Shameless Glazed Duck with Crispy-liscious Shallot and Plum Sauce

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Shameless Glazed Duck with Crispy-liscious Shallot and Plum Sauce is the new roasted chicken…

Plum Jam & Honey Glaze
crispy shallot and garlic for plum sauce

Why I Love This Shameless Glazed Duck with Crispy-liscious Shallot and Plum Sauce Recipe

When I think of roasted duck, I immediately go to my love of Chinese Roast Duck served with Hoisin and savory pancakes. Not being of Chinese heritage, this is not that but inspired by. I gravitated to one of my other loves, plum sauce. I wanted to hit all my favorite flavors, tangy, spicy, tart, fatty (umami), and a balance of sweet. I landed on roasted duck glazed with plum jam and honey, served with my version of a savory plum sauce with cabbage slaw, scallion pancake, and white rice. It was an immediate hit with my family, clearing their plates clean in a matter of minutes! I can’t wait to enjoy this luscious roasted duck again. I hope you find duck just as crave-able as I do!

Roasted duck, scallion pancake, rice, plum sauce

Making this Shameless Glazed Duck with Crispy-liscious Shallot and Plum Sauce is Easy

Roasting a whole duck is just as easy as roasting a whole chicken. Start with high heat, 500 degrees for the first 15 minutes, then turn it down to 375 degrees and continue to cook for another 1 1/2- 2 hours. The skin should be burnished brown, and crispy, and the meat should be cooked through. Duck has a lot more fat than chicken, so check the fat level in the bottom of the pan so that it does not become too much and risk spilling over. I also like to use my grill for this like an oven.

The plum sauce is as easy as covering the sliced shallots with oil, bringing to a simmer, and cooking until crispy and deep golden brown, adding the garlic and crushed reds and letting steep for a few moments. Strain and add to pureed plums, and the rest of the ingredients and simmer for 10 minutes until slightly thickened.

Things You Need From Your Pantry

  • Honey
  • Avocado Oil
  • Salt
  • Shallots
  • Mirin
  • Crushed Red Pepper Flakes
  • Lemon
  • Garlic

Things You May Need to Grab From the Store

  • Plum Jam
  • Duck
  • Fresh Plums
  • Fresh Ginger
  • Plum Vinegar
  • Frozen Scallion Pancakes
Shameless Glazed Duck with Crispy-liscious Shallot and Plum Sauce
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Shameless Glazed Duck with Crispy-liscious Shallot and Plum Sauce

Recipe by Chef JenCourse: DinnerCuisine: Chinese
Servings

4

servings
Prep time

29

minutes
Cooking time

2

hours 

Like other meats, we don’t often cook, a lot of us are intimidated at the prospect of cooking duck, let alone a whole duck, and, I’m here to tell you it is just so easy and so delicious!

Ingredients

  • 1 whole duck, 4-5 lbs, defrosted if frozen

  • 1 tsp kosher salt per pound of duck

  • Freshly ground black pepper

  • Plum-honey Glaze

  • 1 cup plum jam

  • 1 Tablespoon honey

  • 1 tsp Kosher salt

  • Crispy-liscious Shallot and Plum Sauce

  • 1 large shallot, thinly sliced

  • 1 cup avocado oil, plus more as needed

  • 1 inch fresh ginger, finely minced

  • 10 large garlic cloves, thinly sliced

  • 1 Tablespoon crushed red chili flakes

  • 1 lb plums, pitted and cut into chunks

  • 2 Tablespoons Mirin

  • 1 Tablespoon plum vinegar (sub-apple cider vinegar)

  • 1 tsp kosher salt

  • Juice of 1 lemon

  • Serve With

  • Sticky rice

  • Scallion pancakes

  • Napa cabbage slaw

Directions

  • Preheat oven to 500 degrees. Season the duck with salt and pepper all over, including the cavity. Place the duck on a sheet pan lined with a cooling rack, this will allow the air to flow all around the duck for even fat rendering and skin crisping, and for the duck fat to have a place to go and not submerge the duck.
  • Place the duck in the oven and cook for 15 minutes, rotate the duck 180 degrees, reduce the heat, and continue cooking for another 1 1/2 – 2 hours until the skin is beautifully burnished, deep golden brown, and crispy, and the meat is cooked through, rotating the bird 180 degrees every 20-25 minutes for even cooking. Brush it with the plum glaze below each time you rotate.
  • Plum glaze
  • While the bird is cooking: Place the plum jam, honey, and salt in a small saucepan and bring just to a simmer to warm the glaze and combine the ingredients. You do not want the glaze to reduce at this time. That will happen on the duck.
  • Crispy-liscious Shallot and Plum Sauce
  • Place the thinly sliced shallots in the smallest saucepan you have, and cover them with the oil. The oil should completely submerge the shallots, add more as needed. Place over medium-low heat and bring to a simmer. Continue cooking until the shallots are crispy and deep golden brown. Add the sliced garlic, ginger, and red pepper flakes, and cook for another 30 seconds. Turn the heat off and allow to steep for 5 minutes. Strain off the oil, and reserve the shallot, garlic, and ginger. You will have delicious shallot oil to use for vinaigrettes and pasta!
  • While the shallots are crisping, add the chunks of plum to a blender, and blend until pureed smooth. If desired, strain the plums through a fine mesh strainer to remove the skin. Place in a saucepan with the mirin, vinegar, and salt. Bring to a simmer over medium heat, then lower to medium-low. Cook for 10-15 minutes until the sauce reduces slightly. Add the the crispy shallot-garlic-ginger, and lemon juice. Taste and adjust seasoning. Serve with the duck.
  • Serving
  • When the duck is ready, remove it from the oven and allow it to rest for 10-15 minutes. Carve the duck: remove the legs and thighs, and cut the breast off the bird, slice the breast into 1-inch wide slices. Serve with scallion pancakes, plum sauce, cabbage slaw, and sticky rice.

Notes

  • You can make scallion pancakes or simply purchase them frozen from an Asian market, and follow the cooking instructions on the packet.
  • I get Shiro Plum Vinegar at my local Asian grocer, but you can sub apple cider vinegar or white balsamic if you can’t easily find it.