Roast Duck with Plum Glaze Sauce

Duck makes a great festive dish, and plums are abundant in New Zealand in December – often there are so many you don’t know what to do with them. This glaze goes perfectly with duck, ham or chicken. 

Recipe Caralee Caldwell. Photography Kiel Wode

Serves 8 Prepare 15 minutes Cook 1 hour 30 minutes


  • 2-2.5kg duck 
  • 5 sprigs thyme
  • zest of one orange
  • 1 garlic clove, crushed
  • pinch of salt

Plum Glaze

  • 3 large plums
  • ½ cup water
  • 1 cup chicken stock
  • 1 orange, zested, juiced 
  • 1 tsp fresh ginger, crushed 
  • 2 garlic cloves, crushed
  • 2 sprigs thyme
  • pinch of salt

Preheat oven to 180°C. Wash the duck inside and out, pat dry all over with paper towels. Ensure the skin is dry. Place the duck on a roasting tray. Chop the thyme finely with a knife and place in a small bowl along with the orange zest, crushed garlic and a sprinkle of salt. Press the mixture into the skin of the duck. Place in the oven and cook for 1 ½ hours, until golden brown.

To make the plum glaze Cut the plums into segments and place in a medium-sized saucepan over a medium heat. Add the water, stock, orange juice and zest, ginger, garlic, thyme and salt. Bring to the boil, then reduce heat to low and simmer for 10 minutes. Remove plums and reserve. Strain the liquid and place in a serving jug. 

Once the duck is cooked, place on a large serving dish. Arrange the cooked plums around the duck. Pour a small amount of glaze over the duck and serve. 

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