James Martin Roast Duck Recipe with Spiced Plum Sauce

This James Martin roast duck recipe delivers beautifully crisp skin with tender, juicy meat, paired with a rich and fragrant spiced plum sauce. The flavours are a perfect balance of sweet, tangy, and warming spices, making it an impressive yet achievable dish. While it requires a little attention during cooking, it is well within reach for a confident home cook. Allow around 2 hours from start to finish for best results.

Ingredients

For the Roast Duck

1 whole duck (about 2–2.5kg)
1 tsp salt
1 tsp black pepper
1 orange, quartered
2 garlic cloves, crushed
1 small onion, quartered

For the Spiced Plum Sauce

300g ripe plums, halved and stones removed
3 tbsp sugar
2 tbsp red wine vinegar
1 tbsp soy sauce
1 tsp grated fresh ginger
1 garlic clove, minced
½ tsp ground cinnamon
½ tsp five-spice powder
100ml water

How to Make James Martin Roast Duck Recipe with Spiced Plum Sauce

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a rack in a roasting tray to allow the fat to drip away as the duck cooks.
Prepare the duck: Pat the duck dry with kitchen paper. Score the skin lightly, being careful not to cut into the meat. Rub all over with salt and pepper.
Stuff and position: Place the orange quarters, garlic, and onion inside the cavity. Set the duck breast-side up on the rack.
Start roasting: Roast for 45 minutes, then carefully pour off excess fat from the tray. Turn the duck over and roast for another 30 minutes.
Finish roasting: Turn the duck breast-side up again and cook for a further 30–40 minutes until the skin is crisp and golden and the juices run clear.
Rest the duck: Remove from the oven and let it rest for 15 minutes before carving. This helps retain its juices.
Make the sauce: Place the plums, sugar, vinegar, soy sauce, ginger, garlic, spices, and water into a saucepan. Bring to a gentle simmer.
Cook the sauce: Simmer for 15–20 minutes until the plums soften and the sauce thickens slightly. Blend until smooth if preferred.
Serve: Carve the duck and serve hot with the spiced plum sauce spooned over or on the side.

Tips

How do I get extra crispy duck skin?

Ensure the skin is very dry before roasting and pour off excess fat during cooking. Scoring the skin also helps render the fat.

Can I prepare the duck in advance?

You can season the duck and leave it uncovered in the fridge overnight. This helps dry the skin and improves crispness.

What if my sauce is too thin?

Simmer the sauce for a few extra minutes until it reduces to your desired consistency.

How do I know when the duck is cooked?

The juices should run clear when pierced at the thickest part, and the internal temperature should reach 75°C.

Serving Suggestions

Serve with roasted potatoes or duck fat potatoes
Pair with steamed greens or stir-fried vegetables
Add fluffy rice or noodles for an Asian-inspired meal
Garnish with fresh herbs or sliced spring onions

Storage

Room Temperature

Do not leave cooked duck at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze cooked duck for up to 2 months. Wrap tightly and thaw overnight in the fridge before reheating.

Nutrition

Calories: 520 kcal
Carbohydrates: 18g
Protein: 32g
Fat: 36g
Saturated Fat: 12g
Sodium: 680mg

Values are approximate and may vary depending on ingredients used.

FAQs

Can I use duck breasts instead of a whole duck?

Yes, duck breasts can be used for a quicker version. Adjust cooking time to about 15–20 minutes depending on thickness.

What can I use instead of plums?

You can substitute plums with cherries or apricots for a similar sweet and tangy sauce.

Do I need to baste the duck?

Basting is not necessary as the duck releases plenty of fat, but turning it during cooking helps even browning.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to 2 days in advance and reheated gently before serving.