Flavoured with soy sauce, honey, Chinese five spice and chilli, this Chinese Style Duck and Plum Traybake tastes really decadent, but is actually a complete doddle to make.
I have been wanting to create a duck traybake for ages – but what to put with it? Then the idea struck me…duck works so well with plum sauce and Asian flavours – why not use these as a basis for a traybake. It took a bit of experimenting to get this right, but I am really pleased with the result. It feels really festive too, but is in fact incredibly easy…it’s a great one to make if you are entertaining over the Christmas period.
The duck and plums are flavoured with a delicious sauce of orange juice, soy sauce, honey, Chinese five spice and chilli and simply roasted in the oven. I chose to serve mine on a simple bed of mashed potato, but you could equally well serve this with rice or noodles and a vegetable stir fry.
After some experimentation, I worked out that you need to give the plums and sauce a little head start before adding the duck (or else the plums are not cooked enough and the duck is burnt!). Roasting the plums in the sauce for 15 minutes before adding the duck is just about right and means you get deliciously squishy and collapsing plums without overcooking your duck.
If you have a little spare time in advance and want to make this even more delicious you can marinade the duck in the sauce for up to 24 hours. When it’s time to cook the traybake simply place the plums and the marinade into the tray and roast for 15 minutes before adding the duck.
This is a bit of a tricky one to pair with wine, but I reckon a bottle of red Bordeaux or a Chilean Merlot would go well here, or else try an aromatic white such as Sauvignon Blanc or Gewurztraminer from France or New Zealand.
Chinese Style Duck and Plum Traybake
- Juice of 3 oranges
- 3 teaspoons of Chinese five spice
- 1 teaspoon chilli flakes or to taste
- 4 tablespoons soy sauce
- 3 tablespoons runny honey
- 6 plums stoned and halved
- 4 duck legs roughly 250g each – I used Gressingham duck legs
- Mashed potato noodles or rice to serve
- Stir-fried or steamed green veg to serve e.g. kale, broccoli, pak choi
- Preheat your oven to 180C
- Squeeze the juice of 3 oranges into a roasting tray, add the five spice, chilli flakes, soy sauce and honey, and stir together.
- Add the halved plums and turn them in the sauce
- Roast in your preheated oven for 15 minutes
- After 15 minutes, remove the tray from the oven and add the duck legs. Turn the duck legs in the sauce and then arrange them skin side up and put the tray back in the oven.
- Roast for a further 45 minutes until the duck is just cooked through and the plums are soft. Baste once or twice whilst the duck is cooking for maximum flavour.
- Serve the duck on a bed of mashed potato, rice or noodles and drizzle over a little of the sauce. Serve with green vegetables too, if you fancy.
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