- Home
- Special Helps
- Photo Guides
- Menu Ideas & Special Occasions
- Meal Ideas without Recipes
- Creative Food Ideas
- Appetizers
- Beverages
- Biscuits & Breads
- Breakfast
- Preserved Foods & Cheese
- Desserts
- Main Courses
- Chinese
- Mexican
- Sandwiches
- Salads & Salad Dressings
- Sauces & Gravies
- Side Dishes
- Soups, Chili & Stews
- Miscellaneous
- chickenandeggcookbook.com
4 To 5 Pound Duck 1/4 Cup Soy Sauce 1 1/4 Cup Butter, Melted 1/4 Cup Lemon Juice 1 Medium Onion, Chopped 1 Teaspoon Salt 1 Cup Plum Puree 1 Teaspoon Ground Ginger 1/2 Cup Plum Jam 2 Teaspoons Mustard 1/2 Cup Brown Sugar 1 Teaspoon Worcestershire Sauce
Place thawed duck in roasting pan. Prick skin of duck with a fork in several places. Melt 1 cup butter, pour over duck, and roast in oven at 350 degrees 30-35 minutes per pound, plus an extra 15-30 minutes if stuffed.
In a 2-quart saucepan over medium heat cook onion in 1/4 cup butter until tender. In blender, combine remaining ingredients and blend until smooth. Pour mixture into saucepan and simmer over medium heat for 25 minutes, stirring occasionally.
When duck is done, increase temperature to 400 degrees. Pour fat from duck and discard. Brush duck with plum sauce and roast 15 minutes longer, brushing occasionally with sauce. Serve immediately with extra sauce.
2009 Modified Recipe - April Ferre, The Good Housekeeping Illustrated Cookbook, 1980.
"I had some really great Plum-Glazed Duck in the Tercero Dinning Commons (of all places) as a freshman at UC Davis. It was the first duck I've ever had, and I had a hard time finding a recipe that compared. This comes pretty close though." - April Ferre
