Ingredients checklist
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Roast Duck with Plum and Ginger Chilli Glaze

30 minutes
15 hours

THIS WAS EPIC my friends, I am soooo excited to share it with you… Spicy, savoury, sticky, juicy, garlicky… the most incredible table showstopper which, if you love duck, then you just have to try at home.

Ever wondered how to cook duck? It's so much easier than most people think, especially if you follow my simple step by step method which makes for the most tender, juicy, flavourful, succulent meat.  

The glaze is a combination of plum jam, which I made from the sweet, ripe, juicy plums from the trees in my garden as well as a store bought smoked spicy chilli relish, lots of ginger, garlic, cayenne pepper, chilli powder and salt.  You can be a bit playful here and mix up whatever preserves and relishes you love, a marmalade, cranberry, onion or mango would work perfectly too.  

I served this beauty surrounded by a ton of colourful grilled veggies, whole garlic roasted in their pods, crispy potatoes and garnished with pretty home grown edible flowers. 

To brine or not to brine?  If you have the time then 100% brine your duck, it adds so much flavour and makes it exceptionally tender with a crackling, crispy skin and doesn’t take long at all.

If you’ve never made roast duck before, then I urge you to try this easy recipe… I promise, you’ll wish you had tried making it sooner!! 😍

Good quality duck is key here... This one is from Field & Flower @fieldandflower by Creedy Carver Farm in Devon @creedycarver and is regarded as some of the finest in the UK and some of the only free range, dry plucked ducks on the market.


  1. Brine the duck up to 24 hours ahead - In a large sauce pan or stock pot boil 1 litre of water along with all the brine ingredients, stir until dissolved
  2. Remove from the heat, add 2 litres cold water and wait for the brine to reach room temperature before the next step
  3. Place the whole duck upside down inside the brine so it is fully submerged, refrigerate for at least 12 hours, up to 24 hours


  1. Pre heat the oven to 190C
  2. MAKE THE GLAZE - In a small saucepan add the plum jam, smoked chilli relish, ginger, garlic, chilli powder, cayenne pepper and salt, bring to a boil, then simmer for 5-10 minutes until thick and glaze consistency
  3. Rinse the duck, inside and outside, with cold water
  4. Dry the cut skin thoroughly with kitchen towel and place the duck breast side up on a rack in a roasting tin, set aside
  5. Roast the duck in the oven, middle shelf for 40 minutes per kilo, plus 10 minutes extra
  6. 30 minutes before the duck is cooked, take it out of the oven and brush with half of the glaze, return to the oven however before you take this step you could save the duck fat drippings for roasting vegetables, potatoes or even cooking eggs with!
  7. 15 minutes before the duck is cooked, take it out of the oven again and brush with the remaining glaze
  8. When the duck is cooked the juices will run clear, cover with foil and rest for 10-20 minutes before carving and serving
  9. Serve with your favourite grilled vegetables and enjoy!